Crab Cake Pepin Recipe
Pan-fried lump crab meat served with house rémoulade sauce
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Ingredients
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Crab Cakes
Rémoulade Sauce
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Gently fold the ingredients together to avoid breaking up the crab meat.
- 2
Add Bindings
Add bread crumbs and the egg to the mixture. Season with salt and black pepper to taste. Gently combine until the mixture holds together.
- 3
Form the Cakes
Using your hands, form the crab mixture into patties about 2 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
Cooking Crab Cakes
- 5
Heat Oil
In a large skillet, heat olive oil over medium heat until shimmering.
- 6
Fry the Cakes
Carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and heated through.
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve warm with the rémoulade sauce.
Rémoulade Sauce Preparation
- 8
Combine Ingredients
In a bowl, mix together mayonnaise, Dijon mustard, chopped capers, fresh lemon juice, hot sauce, and garlic powder. Adjust seasoning with salt and black pepper to taste.
- 9
Chill the Sauce
Refrigerate the rémoulade sauce for at least 15 minutes to let the flavors meld together before serving.
