Jumbo Lump Crab Cakes Recipe
2pc, Old Bay Remoulade
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Ingredients
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Crab Cake Mixture
Old Bay Remoulade
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, chopped green onions, beaten egg, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Chill Mixture
Cover the bowl with plastic wrap and refrigerate the crab cake mixture for at least 30 minutes to help the flavors meld and make it easier to form the cakes.
- 3
Form Crab Cakes
After chilling, remove the mixture from the refrigerator and divide it into 4 equal portions. Gently shape each portion into a patty about 1 inch thick.
- 4
Cook Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and heated through.
Old Bay Remoulade Preparation
- 5
Mix Remoulade Ingredients
In a small bowl, combine mayonnaise, Old Bay seasoning, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Stir until all ingredients are well combined.
- 6
Chill Remoulade
Cover the remoulade and refrigerate for at least 15 minutes before serving to let the flavors develop.
