Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Remoulade Sauce
Side Salad
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onion, Old Bay seasoning, salt, and black pepper. Gently fold the mixture until well combined.
- 2
Form Cakes
Using your hands, form the mixture into patties, about 3-4 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 4
Cook
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Remoulade Sauce Preparation
- 5
Combine Sauce Ingredients
In a small bowl, mix together mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, salt, and black pepper. Adjust seasoning to taste.
Side Salad Preparation
- 6
Prepare Vegetables
Wash and dry the mixed greens. Halve the cherry tomatoes and slice the cucumber.
- 7
Toss Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss to combine.