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Ingredients
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Crab Cakes
Remoulade Sauce
Garnish
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently fold the ingredients together until well mixed. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate or baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet, being cautious not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and heated through.
Remoulade Sauce
- 5
Make the Remoulade Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper until well blended. Adjust seasoning to taste.
Serving
- 6
Serve the Dish
Place the cooked crab cakes on a serving platter. Drizzle with the remoulade sauce and garnish with lemon wedges and chopped parsley. Serve immediately.
