Crab Cake Recipe
Jumbo lump crab meat, house-made remoulade, and micro greens.
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Ingredients
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Crab Cakes
Remoulade Sauce
Garnish
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, egg, bread crumbs, salt, and black pepper. Be careful not to break the crab meat too much.
- 2
Form Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet and cook for 4-5 minutes on each side until golden brown. Remove from skillet and drain on paper towels.
Remoulade Sauce Preparation
- 5
Combine Sauce Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper until smooth and well combined.
- 6
Chill Sauce
Cover and refrigerate the remoulade sauce for at least 15 minutes to allow the flavors to meld.
Serving
- 7
Plate the Dish
Serve the crab cakes warm on a plate, topped with a generous dollop of remoulade sauce and a handful of micro greens for garnish.
