Crabcake Recipe

Directions

1. 1

   Make the Crab Cakes

   In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, salt, and black pepper. Mix gently until combined.

2. 2

   Form the Crab Cakes

   Form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

3. 3

   Cook the Crab Cakes

   Heat vegetable oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and place on paper towels to drain.

4. 4

   Prepare the Remoulade

   In a small bowl, mix together mayonnaise, Dijon mustard, capers, lemon juice, paprika, salt, and black pepper until well combined.

5. 5

   Pickle the Blueberries

   In a saucepan, combine blueberries, white vinegar, sugar, and salt. Bring to a simmer and cook for about 5 minutes. Remove from heat and let cool.

6. 6

   Sauté Radish Greens

   In a skillet, heat olive oil over medium heat. Add radish greens and sauté for 3-4 minutes until wilted. Season with salt to taste.

7. 7

   Serve

   Serve the crab cakes topped with remoulade, pickled blueberries, and sautéed radish greens.