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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and finely chopped green onions. Mix gently to avoid breaking up the crab meat.
- 2
Add Egg and Breadcrumbs
Add the beaten egg, panko breadcrumbs, salt, and black pepper to the crab mixture. Stir until all ingredients are well combined.
- 3
Form Patties
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a plate or baking sheet lined with parchment paper.
- 4
Chill the Patties
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 5
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes, cooking for about 4-5 minutes on each side or until golden brown and heated through.
Remoulade Sauce Preparation
- 6
Mix Sauce Ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped capers, hot sauce, paprika, and season with salt and black pepper to taste.
- 7
Chill Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes before serving to allow the flavors to meld.