Crab Cakes Recipe
Our signature crab cakes served with a zesty remoulade.
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Ingredients
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Crab Cakes
Zesty Remoulade
Method
Crab Cakes Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Gently fold the ingredients together to maintain the texture of the crab meat.
- 2
Add Binding Ingredients
Add the beaten egg and bread crumbs to the mixture. Season with salt and black pepper to taste. Gently mix until just combined, being careful not to break up the crab meat.
- 3
Form the Crab Cakes
Using your hands, form the mixture into patties, about 3-4 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
- 5
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for 4-5 minutes on each side or until golden brown and cooked through.
- 6
Drain the Crab Cakes
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil.
Zesty Remoulade Preparation
- 7
Combine Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped capers, minced garlic, and hot sauce to taste until smooth and well combined.
- 8
Chill the Remoulade
Cover the remoulade with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.