Crab Cakes Recipe
Two crab cakes served with a spicy remoulade.
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat.
- 2
Form the Cakes
Using your hands, divide the mixture into 4 equal portions and shape each portion into a patty about 1 inch thick. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once the oil is hot, add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and heated through. Remove the crab cakes from the skillet and let them drain on paper towels.
Spicy Remoulade Preparation
- 4
Mix the Remoulade
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic powder, paprika, salt, and black pepper until well combined. Adjust seasoning to taste, if desired.