Crab Cakes Recipe
Two lump crab cakes, fried golden brown and served with tangy remoulade.
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Ingredients
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Crab Cake Ingredients
Remoulade Ingredients
Method
Crab Cake Preparation
- 1
Mix Crab Cake Ingredients
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix gently to avoid breaking up the crab meat.
- 2
Add Breadcrumbs and Seasoning
Add the breadcrumbs, chopped parsley, salt, and black pepper to the crab mixture. Fold gently until everything is well combined.
- 3
Form Crab Cakes
Shape the mixture into 4 equal-sized patties, about 1 inch thick. Place them on a plate or tray and refrigerate for at least 30 minutes to help them firm up.
- 4
Fry the Crab Cakes
In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the crab cakes to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 5
Drain and Serve
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve warm with remoulade.
Remoulade Preparation
- 6
Combine Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper until smooth and well combined.
- 7
Chill Remoulade
Refrigerate the remoulade for at least 15 minutes before serving to allow the flavors to meld.