Carolina Crab Cakes Recipe
smoked trout and jumbo lump crab, perfect remoulade
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Mixing the Crab Cake Ingredients
In a large bowl, combine the jumbo lump crab meat, smoked trout, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, and the beaten egg. Gently fold in the bread crumbs until just combined.
- 2
Forming the Cakes
Shape the mixture into patties, about 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chilling the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cooking the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
Serving
Serve the crab cakes warm with remoulade sauce on the side.
