Crab Cakes Recipe
Made with lump crab meat, 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 large mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and pepper. Gently mix everything together, being careful not to break up the crab meat too much.
- 2
Shape the cakes
Using your hands, shape the mixture into small patties, about 2 to 3 inches in diameter. You can make about 8-10 crab cakes depending on the size.
- 3
Chill the cakes
Place the shaped crab cakes on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Spicy Remoulade
- 5
Mix the ingredients
In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, and minced garlic until well combined.
- 6
Taste and adjust
Taste the remoulade and adjust seasoning if needed. You can add more hot sauce for extra spice or more lemon juice for acidity.
- 7
Serve
Serve the crab cakes warm with the spicy remoulade on the side for dipping.
