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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, bread crumbs, salt, and black pepper. Gently fold the ingredients together until well mixed, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2 to 3 inches in diameter and 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Cakes
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry the cakes for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Spicy Remoulade Preparation
- 5
Mix Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, minced garlic, chopped capers, and paprika until smooth and well combined.
- 6
Serve
Serve the crispy crab cakes hot, accompanied by the spicy remoulade on the side for dipping.