Lagniappe Crab Cakes Recipe
Made with fresh jumbo lump and claw crabmeat, fried and served with remoulade.
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Ingredients
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Crab Cakes
Method
Crab Cakes Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crabmeat and claw crabmeat, being careful not to break the lumps.
- 2
Add Other Ingredients
To the crab mixture, add mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, breadcrumbs, salt, and black pepper. Mix until well combined, but be careful not to over-mix.
- 3
Shape the Crab Cakes
Form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the crab cakes hold their shape while cooking.
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until it shimmers.
- 6
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with remoulade sauce on the side.