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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and finely chopped green onions.
Add Seasoning and Binders
Sprinkle in the old bay seasoning, salt, and black pepper. Then add the bread crumbs and beaten egg. Mix gently until just combined, being careful not to break up the crab meat too much.
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
Cook the Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy. Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
Remoulade Sauce
Combine Ingredients
In a small bowl, mix together mayonnaise, Dijon mustard, chopped capers, lemon juice, minced garlic, paprika, salt, and black pepper until well combined.
Chill the Sauce
Cover and refrigerate the remoulade sauce for at least 15 minutes before serving to allow the flavors to meld.