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Ingredients
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Crab Cakes
Tangy Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, egg, salt, and black pepper. Mix gently until combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and about 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes. This helps the crab cakes firm up and hold their shape while frying.
- 4
Fry the Crab Cakes
Heat oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove from skillet and drain on paper towels.
Tangy Remoulade
- 5
Combine Ingredients
In a small bowl, whisk together mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper until smooth and well combined.
- 6
Chill the Remoulade
Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
