Crab Cakes Recipe
Two crab cakes served with a spicy remoulade.
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and finely chopped green onions. Gently mix to combine.
- 2
Add Bindings
Add the bread crumbs and the beaten egg to the crab mixture. Season with salt and black pepper to taste. Carefully fold the mixture until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- 3
Form the Cakes
Divide the mixture into equal portions and shape them into round patties, about 3 inches in diameter. You should get approximately 6 crab cakes.
- 4
Chill
Place the crab cakes on a plate and refrigerate for at least 30 minutes to firm up.
Cooking the Crab Cakes
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium heat.
- 6
Cook the Crab Cakes
Once the oil is hot, add the crab cakes to the skillet in a single layer. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- 7
Drain
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil.
Spicy Remoulade Preparation
- 8
Mix the Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, and garlic powder until smooth.
- 9
Season
Season the remoulade with salt and black pepper to taste. Mix well.
Serving
- 10
Plate the Dish
Serve the crab cakes warm with a generous dollop of spicy remoulade on the side.