Crab Cake Recipe
Maryland style crab cake, lettuce, tomato, remoulade on a brioche bun
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Ingredients
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Crab Cake Ingredients
Method
Preparation Instructions
- 1
Make the Crab Cake Mixture
In a large bowl, gently mix together the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper until well combined. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Divide the mixture into 4 equal portions and form each portion into a patty about 1 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
- 3
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes per side, or until golden brown and crispy. Remove from skillet and drain on paper towels.
- 4
Assemble the Sandwich
Toast the brioche buns if desired. Place a lettuce leaf on the bottom half of each bun, followed by a crab cake, a slice of tomato, and a generous drizzle of remoulade sauce. Top with the other half of the bun and serve immediately.