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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, finely chopped green onions, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, take about 1/4 cup of the crab mixture and form it into a patty. Repeat with the remaining mixture to make about 8 crab cakes.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper. Cover and refrigerate them for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet in batches, ensuring not to overcrowd. Cook for about 4-5 minutes on each side or until they are golden brown and heated through.
- 5
Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to remove excess oil. Serve warm with remoulade sauce.
Remoulade Sauce
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, capers, hot sauce, and paprika until well blended.
- 7
Chill the Sauce
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
