Crab Cakes Recipe
Three panko breaded crab cakes with house Creole Remoulade
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Ingredients
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Crab Cakes
Creole Remoulade
Method
Crab Cakes Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, combine the fresh lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onion, Old Bay seasoning, beaten egg, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Once mixed, divide the crab mixture into three equal portions. Shape each portion into a patty approximately 1 inch thick. Place the formed crab cakes on a plate or baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up and hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium 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 heated through. Be careful when flipping them to avoid breaking the cakes.
Creole Remoulade Preparation
- 5
Combine Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, minced garlic, paprika, salt, and black pepper until smooth and well combined.
- 6
Chill the Remoulade
Cover the remoulade and place it in the refrigerator for at least 15 minutes to allow the flavors to meld together.
Serving
- 7
Serve the Crab Cakes
Plate the crab cakes and serve them hot, accompanied by the chilled Creole remoulade for dipping.