Crab Cakes And Five-ingredient Remoulade Recipe
Make Crab Cakes And Five-ingredient Remoulade Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cakes
Five-Ingredient Remoulade
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Gently fold the ingredients together, ensuring that the crab meat remains in large chunks.
- 2
Add Binding Ingredients
Add the beaten egg, bread crumbs, salt, and black pepper to the crab mixture. Stir gently until just combined, being careful not to break up the crab too much.
- 3
Form the Cakes
Using your hands, form the mixture into patties about 3 inches wide and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper.
- 4
Chill
Refrigerate the patties for at least 30 minutes to help them hold their shape when cooking.
- 5
Cook the Crab Cakes
In a large skillet over medium heat, add olive oil. Once hot, carefully add the chilled crab cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and heated through.
Five-Ingredient Remoulade
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce. Stir until well combined.
- 7
Chill the Sauce
For the best flavor, let the remoulade chill in the refrigerator for at least 15 minutes before serving.
