Crab Cake Recipe
Jumbo lump crab meat, house remoulade, and arugula.
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Ingredients
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Crab Cakes
Remoulade Sauce
Garnish
Method
Crab Cakes Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper. Gently fold the mixture to avoid breaking the crab meat.
- 2
Shape the Cakes
Once the mixture is well combined, shape it into 8 equal-sized patties.
- 3
Chill the Patties
Place the shaped crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until hot.
- 5
Cook the Crab Cakes
Carefully place the crab cakes in the skillet. Cook for 4-5 minutes on each side or until golden brown and crispy.
- 6
Drain Excess Oil
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Remoulade Sauce Preparation
- 7
Combine the Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper until smooth and well combined.
Serving the Dish
- 8
Plate the Crab Cakes
On each plate, place a handful of fresh arugula as a bed for the crab cakes.
- 9
Add the Crab Cakes
Top the arugula with 2 crab cakes per plate.
- 10
Drizzle with Remoulade
Drizzle a generous amount of remoulade sauce over the crab cakes.
- 11
Garnish
Serve with lemon wedges on the side for additional flavor.
