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Ingredients
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Crab Cake Ingredients
Remoulade Ingredients
Method
Crab Cake Preparation
- 1
Mix the Crab Cake Ingredients
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, breadcrumbs, and chopped green onions. Season with salt and black pepper to taste. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Once the mixture is well combined, shape it into patties about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Refrigerate the crab cakes for at least 30 minutes to set them before frying.
- 4
Fry the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Remoulade Preparation
- 5
Mix the Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, and minced garlic until smooth and well combined.
- 6
Serve
Serve the crab cakes warm with a generous dollop of the house-made remoulade on the side.