Rwb Blue Crab Cakes Recipe
Blue lump crab meat, panko crumbs, vegetables, cayenne pepper and herbs. Served with a Cajun remoulade sauce.
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Ingredients
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Crab Cakes
Cajun Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the blue lump crab meat, panko breadcrumbs, chopped red bell pepper, sliced green onions, cayenne pepper, chopped parsley, beaten egg, mayonnaise, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Once combined, use your hands to form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. You should yield around 8 crab cakes.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape when cooking.
- 4
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side, or until golden brown and heated through.
Cajun Remoulade Sauce Preparation
- 5
Mix the Sauce
In a small bowl, combine the mayonnaise, Dijon mustard, cayenne pepper, minced garlic, lemon juice, Worcestershire sauce, and chopped parsley. Mix until smooth.
- 6
Season to Taste
Taste the remoulade and season with salt and black pepper as desired. Adjust cayenne pepper if more heat is desired.
- 7
Chill and Serve
Refrigerate the remoulade for at least 15 minutes to let the flavors meld. Serve chilled alongside the crab cakes.
