Old Bay Crab Cakes Recipe
Jumbo Lump Crab, Remoulade, Frisee Salad, Citrus Vinaigrette
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Ingredients
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Crab Cakes
Remoulade Sauce
Frisee Salad
Method
Crab Cakes Preparation
- 1
Mix Crab Cake Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Old Bay seasoning, Dijon mustard, lemon juice, egg, panko breadcrumbs, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Form Crab Cakes
Using your hands, form the crab mixture into 8 equal-sized patties, approximately 3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Cook Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes, cooking for about 4-5 minutes per side or until golden brown and cooked through. Remove from skillet and drain on paper towels.
Remoulade Sauce Preparation
- 5
Combine Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, minced garlic, and chopped parsley until well blended. Adjust seasoning to taste.
Frisee Salad Preparation
- 6
Prepare Salad
In a large bowl, combine the frisee lettuce and halved cherry tomatoes. Drizzle with citrus vinaigrette and toss gently to coat.
