Crab Cakes Recipe
Two crab cakes served with remoulade sauce.
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped green onions, beaten egg, breadcrumbs, salt, and black pepper. Gently fold the mixture together until combined, taking care not to break up the crab meat too much.
- 2
Form the Crab Cakes
Once the mixture is well combined, form it into patties. You can make them small or large as per your preference, but a typical size is about 3 inches in diameter. Place the formed patties on a parchment-lined baking sheet.
- 3
Chill the Patties
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This helps the crab cakes hold together while cooking.
- 4
Cook the Crab Cakes
Heat the canola oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet, cooking them in batches if necessary. Fry the cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
Remoulade Sauce Preparation
- 5
Combine the Ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced garlic, paprika, chopped capers, salt, and black pepper until smooth and well blended.
- 6
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes to allow the flavors to meld before serving.