Crab Cakes Recipe
Three jumbo handmade, panko-crusted crab cakes served with a tangy remoulade sauce.
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, panko breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, divide the mixture into three equal portions and shape each portion into a patty, about 1 inch thick. Set the patties aside on a plate.
- 3
Chill the Crab Cakes
Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until they are golden brown and heated through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Remoulade Sauce Preparation
- 5
Mix the Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped capers, hot sauce, garlic powder, salt, and black pepper until smooth and well combined.
- 6
Chill the Remoulade Sauce
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together.
Serving
- 7
Serve the Crab Cakes
Plate the crab cakes and serve with a generous dollop of the remoulade sauce on the side. Enjoy!
