Crab Cakes Recipe
Delicious crab cakes served with remoulade sauce.
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, egg, and chopped green onions. Mix gently to avoid breaking up the crab meat.
- 2
Seasoning
Add salt and black pepper to taste. Mix until everything is evenly incorporated.
- 3
Form Patties
Divide the mixture into 8 equal portions and form each portion into a patty, about 1 inch thick.
- 4
Chill
Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
- 5
Cook
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
Remoulade Sauce Preparation
- 6
Mix Sauce Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce. Stir until well combined.
- 7
Chill Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
