Crab Cakes Recipe
Made with fresh crab meat and served with a tangy remoulade.
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Ingredients
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Crab Cakes
Tangy Remoulade
Method
Crab Cakes Preparation
- 1
Mix the Ingredients
In a large bowl, combine fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, chopped green onions, Old Bay seasoning, salt, and black pepper. Gently mix until all ingredients are well incorporated.
- 2
Form the Cakes
Using your hands, form the mixture into small patties (about 3 inches in diameter). You should end up with approximately 8 patties.
- 3
Chill the Patties
Place the patties on a parchment-lined baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes to the skillet in batches, cooking for about 4-5 minutes on each side until golden brown and cooked through.
Tangy Remoulade Preparation
- 5
Combine Remoulade Ingredients
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, chopped capers, minced garlic, hot sauce, salt, and black pepper until smooth.
- 6
Chill the Remoulade
Cover the remoulade and refrigerate for at least 20 minutes before serving to allow flavors to develop.
