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Frequently paired with
The best thing to pair and share with Crabcakes
Ingredients
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Crabcake Mixture
Remoulade Sauce
Garnish
Method
Preparing the Crabcake Mixture
Combine Ingredients
In a large mixing bowl, gently fold together the lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper until well incorporated. Be careful not to break the crabmeat too much.
Chill Mixture
Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and to firm up the mixture.
Cooking the Crabcakes
Form Crabcakes
Once chilled, remove the crab mixture from the refrigerator. Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick.
Cook Crabcakes
Heat a large skillet over medium-high heat and add a tablespoon of oil. Once hot, carefully place the crabcakes in the skillet. Cook for about 4-5 minutes on each side until golden brown and heated through. You may need to do this in batches.
Preparing the Remoulade Sauce
Mix Sauce Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, minced garlic, salt, and black pepper. Mix well until smooth.
Serving the Crabcakes
Plate the Dish
To serve, place the crabcakes on a plate. Top with a small handful of microgreens and serve lemon wedges on the side.
Drizzle Remoulade
Drizzle the remoulade sauce over the crabcakes or serve it on the side for dipping.