Crab Cakes Recipe
Jumbo lump crab cakes with a spicy remoulade.
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, chopped parsley, salt, and black pepper. Gently fold the ingredients together to avoid breaking up the crab meat.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed patties on a plate or baking sheet.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering.
- 5
Cook the Crab Cakes
Carefully add the crab cakes to the skillet, cooking them in batches if necessary. Cook for about 4-5 minutes on each side or until they are golden brown and heated through.
- 6
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with spicy remoulade.
Spicy Remoulade Preparation
- 7
Combine Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic powder, paprika, salt, and black pepper until smooth and well combined.
- 8
Chill
Cover the remoulade and refrigerate for at least 15 minutes to allow the flavors to meld.