Mama Sharon’s Seared Crabcake Recipe
fresh lump crab, served with mango salsa and remoulade
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Ingredients
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Crabcake
Mango Salsa
Remoulade
Method
Crabcake Preparation
- 1
Prepare the Crabcake Mixture
In a large bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, bread crumbs, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crabcakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crabcakes
Heat oil in a large skillet over medium heat. When the oil is hot, carefully add the crabcakes. Cook for about 4-5 minutes on each side until golden brown and heated through. Remove and set aside.
Mango Salsa Preparation
- 4
Mix the Salsa Ingredients
In a medium bowl, combine the diced mango, red bell pepper, red onion, lime juice, chopped cilantro, and salt. Gently toss to combine and set aside to let the flavors meld.
Remoulade Preparation
- 5
Prepare the Remoulade
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper. Stir well until smooth and combined.