Crab Cakes Recipe
Leek & cabbage slaw, herb remoulade, crispy capers
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Ingredients
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Crab Cakes
Leek & Cabbage Slaw
Herb Remoulade
Crispy Capers
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, gently combine the lump crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, beaten egg, Old Bay seasoning, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to firm up.
- 3
Fry the Crab Cakes
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Leek & Cabbage Slaw
- 4
Mix the Slaw Ingredients
In a large bowl, combine the thinly sliced cabbage, leek, grated carrot, apple cider vinegar, honey, olive oil, salt, and black pepper. Toss well to combine.
- 5
Let it Sit
Allow the slaw to sit for at least 15 minutes before serving to let the flavors meld together.
Herb Remoulade
- 6
Combine Remoulade Ingredients
In a medium bowl, mix together the mayonnaise, Dijon mustard, chopped capers, parsley, dill, lemon juice, minced garlic, salt, and black pepper. Stir until well combined.
Crispy Capers
- 7
Fry the Capers
In a small saucepan, heat oil over medium heat. Once hot, add the capers and fry for about 2-3 minutes until they are crispy. Remove with a slotted spoon and drain on paper towels.