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Ingredients
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Crab Cake Ingredients
Method
Directions
- 1
Prepare the Crab Cakes
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, beaten egg, salt, and black pepper. Mix gently to combine without breaking the crab meat.
- 2
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 3
Fry the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Make the Remoulade Sauce
In a bowl, combine mayonnaise, Dijon mustard, capers, cornichons, lemon juice, parsley, salt, and black pepper. Stir well to combine and adjust seasoning to taste.
- 5
Serve
Slice the baguette and serve the crab cakes warm with a generous dollop of remoulade sauce and cornichons on the side.
