Crab Cakes Recipe
Served with remoulade sauce
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a medium mixing bowl, combine crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, finely chopped green onions, egg, Old Bay seasoning, salt, and black pepper. Gently mix until all ingredients are well incorporated.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a plate or tray lined with parchment paper.
- 3
Chill the Cakes
Cover the formed crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
Remoulade Sauce
- 5
Prepare the Remoulade Sauce
In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, capers, and hot sauce to taste. Stir in the chopped fresh parsley. Adjust seasoning if necessary.