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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Mix until well combined.
- 2
Add the chopped green onions, breadcrumbs, beaten egg, salt, and black pepper to the mixture. Gently fold everything together until just combined. Be careful not to break up the crab meat too much.
- 3
Cover the mixture and refrigerate for about 30 minutes to help the cakes hold together while cooking.
- 4
After chilling, form the crab mixture into patties, about 1 inch thick and 3 inches in diameter.
- 5
Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, ensuring not to overcrowd the pan.
- 6
Cook for about 4-5 minutes on each side, or until they are golden brown and heated through.
- 7
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Remoulade Sauce
- 8
In a small mixing bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, paprika, salt, and black pepper.
- 9
Mix well until all ingredients are thoroughly combined.
- 10
Cover and refrigerate for at least 15 minutes to allow the flavors to meld together.