Crab Cakes Recipe
Served with a spicy remoulade.
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently fold to combine.
- 2
Add Other Ingredients
Add the egg, finely chopped green onions, and bread crumbs to the crab mixture. Mix until just combined; be careful not to overwork the crab meat.
- 3
Form the Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for 4-5 minutes on each side or until golden brown. Remove and place on a paper towel to drain excess oil.
Spicy Remoulade
- 6
Mix the Ingredients
In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, garlic powder, salt, and black pepper until smooth.
- 7
Refrigerate
Cover the remoulade and refrigerate for at least 15 minutes to allow the flavors to meld.