New Orleans Crab Cake Recipe
2 R & K lump crab cakes. The same great recipe we have used for many years. Served with our remoulade sauce.
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing 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 mix until just combined, being careful not to break up the crab meat.
- 2
Form Cakes
Using your hands, form the crab mixture into cakes about 2 inches wide and 1 inch thick. Place the cakes on a parchment-lined baking sheet.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
- 4
Cook Crab Cakes
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
Mix Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced garlic, paprika, and hot sauce until smooth and well combined.
- 6
Chill Sauce
Cover the remoulade sauce and refrigerate until ready to serve with the crab cakes.
