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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix gently to combine without breaking up the crab meat.
- 2
Add Seasonings and Bind
Add the chopped green onions, bread crumbs, salt, and black pepper to the mixture. Stir until just combined. Be careful not to overmix.
- 3
Form the Cakes
Using your hands, form the mixture into patties about 2-3 inches in diameter. Place them on a plate or baking sheet.
- 4
Chill the Cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches. Cook for about 4-5 minutes on each side or until golden brown. Remove from skillet and keep warm.
Spicy Remoulade
- 6
Prepare the Remoulade
In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, garlic powder, salt, and black pepper until smooth and well combined.
- 7
Serve
Serve the crab cakes hot with a generous dollop of spicy remoulade on the side.