Crab Cakes Recipe
House-made, lump crab, Southern style, remoulade.
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Ingredients
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Crab Cake Mixture
Remoulade Sauce
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, breadcrumbs, salt, and black pepper.
- 2
Mix Gently
Mix the ingredients gently to avoid breaking the crab meat too much. The mixture should hold together when formed into a patty. If too wet, add more breadcrumbs.
- 3
Chill Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- 4
Form Patties
Once chilled, form the mixture into patties (approximately 3 inches in diameter).
- 5
Cook Crab Cakes
In a skillet, heat oil over medium heat. Once hot, add the crab cakes, cooking for 4-5 minutes on each side until golden brown.
Remoulade Preparation
- 6
Combine Remoulade Ingredients
In a separate bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, garlic powder, salt, and black pepper until smooth.
- 7
Chill Remoulade
Taste and adjust seasoning if necessary. Refrigerate until ready to serve.