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