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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, bread crumbs, salt, and black pepper. Mix gently to avoid breaking up the crab meat.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Cook for about 4-5 minutes per side or until golden brown and heated through.
Remoulade Sauce
- 4
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, garlic powder, paprika, salt, and black pepper. Stir until well combined.
- 5
Chill the Sauce
Refrigerate the remoulade sauce for at least 15 minutes before serving to allow the flavors to meld.
