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Ingredients
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Crab Cake Ingredients
Remoulade Sauce Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, green onions, salt, and black pepper. Gently fold the ingredients together, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Once the mixture is well combined, use your hands to form the mixture into patties, approximately 3 inches in diameter. Place the formed crab cakes on a plate or tray.
- 3
Chill the Crab Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.
- 4
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Remoulade Sauce Preparation
- 5
Combine the Sauce Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, minced garlic, and hot sauce. Stir until all ingredients are well combined.
- 6
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes before serving to allow the flavors to meld.