Crab Cake Recipe

Crab Cake Preparation

1. 1

   Mix the Ingredients

   In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, egg, green onions, Worcestershire sauce, Old Bay seasoning, breadcrumbs, salt, and black pepper. Gently mix until combined but do not overwork the crab meat.

2. 2

   Shape the Cakes

   Shape the mixture into patties, about 3 inches in diameter, and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.

3. 3

   Cook the Crab Cakes

   Heat olive oil in a skillet over medium heat. Add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown.

4. 4

   Prepare the Creole Remoulade

   In a small bowl, mix together mayonnaise, Dijon mustard, capers, hot sauce, lemon juice, and chopped parsley to create the Creole Remoulade. Adjust seasoning to taste.

5. 5

   Serve

   Serve the crab cakes hot with a drizzle of chili oil, a side of frisée salad, and the Creole remoulade.