Lump Crab Cakes Recipe
sweet thai chile, remoulade
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Ingredients
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Crab Cake Ingredients
Sweet Thai Chile Sauce Ingredients
Remoulade Ingredients
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, chopped green onions, salt, and black pepper.
- 2
Form the Mixture
Gently fold the ingredients together until just combined. Be careful not to break up the crab meat too much.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the mixture firm up.
- 4
Shape the Cakes
Once chilled, remove the mixture from the refrigerator and form it into 8 crab cakes, about 3 inches in diameter.
Cooking the Crab Cakes
- 5
Heat Oil
In a large skillet, heat the olive oil over medium heat.
- 6
- 7
Drain Excess Oil
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Sweet Thai Chile Sauce Preparation
- 8
Mix Ingredients
In a small bowl, combine the sweet Thai chili sauce, lime juice, and chopped cilantro. Stir until well mixed.
Remoulade Preparation
- 9
Combine Ingredients
In another small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, paprika, salt, and black pepper until smooth.