Crab Cakes Recipe
Two crab cakes served with a spicy remoulade.
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the Mixture
In a mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onion (if using), egg, breadcrumbs, salt, and black pepper. Gently fold the ingredients together until just combined.
- 2
Form the Cakes
Divide the crab mixture into two equal portions and shape each portion into a cake, about 3/4 inch thick. Place the formed crab cakes onto a plate lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 4
Spicy Remoulade
- 5
Mix the Remoulade
In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, garlic powder, paprika, salt, and black pepper. Stir until smooth.
- 6
Serve
Serve the crab cakes hot with the spicy remoulade on the side for dipping.
