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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, Old Bay seasoning, salt, and black pepper. Mix gently using a spatula to avoid breaking the crab meat.
- 2
Add Bindings
Add the bread crumbs and the egg to the crab mixture. Stir until well combined. If the mixture is too wet, add more bread crumbs, a tablespoon at a time, until the mixture holds together.
- 3
Shape the Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
- 5
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.
Spicy Remoulade
- 6
Mix the Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, chopped capers, paprika, salt, and black pepper. Stir until well blended.
- 7
Chill the Remoulade
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.