Crab Cakes Recipe
Jumbo lump crab cakes with remoulade
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Add Egg and Breadcrumbs
Add the egg and breadcrumbs to the mixture. Stir gently until all ingredients are well incorporated.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. You should be able to make around 6-8 crab cakes.
- 4
Chill the Cakes
Place the crab cakes on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 5
Cook the Cakes
In a large skillet, heat vegetable oil 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 crisp.
Remoulade Sauce
- 6
Mix the Sauce
In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, minced garlic, salt, and black pepper. Stir well until all ingredients are blended.
- 7
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes before serving to allow the flavors to meld.