Crab Cakes Recipe
Jumbo lump crab meat, red pepper remoulade
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Ingredients
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Crab Cake Ingredients
Red Pepper Remoulade Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, and breadcrumbs. Season with salt and black pepper to taste. Gently mix until just combined, being careful not to break up the crab meat.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the chilled crab cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Red Pepper Remoulade Preparation
- 5
Combine Ingredients
In a medium bowl, mix together the mayonnaise, chopped roasted red peppers, lemon juice, minced garlic, paprika, salt, and black pepper. Stir until well combined.
- 6
Chill the Remoulade
Cover the remoulade and refrigerate for at least 30 minutes to allow the flavors to meld.