Crab Cake Recipe
Maryland crab, creole remoulade, red bell peppers, arugula.
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Ingredients
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Crab Cake
Creole Remoulade
Serving
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large bowl, gently combine the lump crab meat, chopped red bell pepper, chopped green onions, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, bread crumbs, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a plate or baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
Creole Remoulade Preparation
- 4
Mix the Remoulade
In a separate bowl, combine the mayonnaise, Dijon mustard, hot sauce, chopped capers, lemon juice, paprika, garlic powder, salt, and black pepper. Stir until well blended, then adjust seasoning to taste.
Serving
- 5
Plate the Dish
On each plate, place a handful of arugula as a bed, then top with 2-3 crab cakes. Drizzle the creole remoulade over the crab cakes and serve immediately.