Crab Cakes Recipe

Name: Maison Lacour French Restaurants Crab Cakes Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound fresh lump crab meat; 1 cup mayonnaise; 2 tablespoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 1 large egg; 1 cup green onions, chopped; 1 cup bread crumbs; 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon hot sauce; 1 tablespoon capers, chopped; 1 tablespoon lemon juice; 1 teaspoon garlic powder

Inspired by Maison Lacour French Restaurant

Time1h 15m

Serves4

Served with a spicy remoulade sauce.

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Frequently paired with

The best thing to pair and share with Crab Cakes

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Bloody Mary

vodka, spicy bloody mary mix, horseradish, old bay salted rim

spicy · savory · tangy

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Ingredients

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Crab Cakes

1 pound fresh lump crab meat

1 cup Mayonnaise

2 tablespoons Dijon mustard

1 teaspoon Original Worcestershire Sauce

1 teaspoon Old Bay seasoning

1 large Egg

1 cup Green onions, chopped

1 cup bread crumbs

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons olive oil

Spicy Remoulade Sauce

1 cup Mayonnaise

2 tablespoons Dijon mustard

1 tablespoon Hot sauce

1 tablespoon capers, chopped

1 tablespoon ReaLemon lemon juice

1 teaspoon Watkins garlic powder

Method

Crab Cakes

Prepare the Mixture

In a large bowl, gently fold together the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, bread crumbs, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.

Shape the Cakes

Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.

Chill the Cakes

Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.

Cook the Crab Cakes

In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until they are golden brown. Transfer to a paper towel-lined plate to absorb any excess oil.

Spicy Remoulade Sauce

Mix the Ingredients

In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, chopped capers, lemon juice, and garlic powder. Stir until well blended.

Chill the Sauce

Cover the bowl and refrigerate the spicy remoulade sauce for at least 15 minutes before serving to allow the flavors to meld.