Crab Cake Recipe
A delicious crab cake served with remoulade.
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Ingredients
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Crab Cake Ingredients
Remoulade Ingredients
Method
Crab Cake Directions
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Once the mixture is well combined, use your hands to form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape when cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches (do not overcrowd the pan) and cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
Remoulade Directions
- 5
Prepare the Remoulade
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, fresh lemon juice, hot sauce, salt, and black pepper until well combined. Adjust seasoning to taste.
