Crab Cakes Recipe
Beurre Blanc | Remoulade | Grilled Lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Beurre Blanc
Remoulade
Grilled Lemon
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and black pepper until well combined. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties about 2 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Beurre Blanc
- 4
Prepare the Sauce Base
In a saucepan, combine white wine, white wine vinegar, and minced shallots. Bring to a boil over medium-high heat and reduce the mixture until about 2 tablespoons of liquid remain. This should take about 5-7 minutes.
- 5
Add Heavy Cream
Lower the heat and add the heavy cream to the reduced wine mixture. Stir well and let it simmer for 2-3 minutes.
- 6
Incorporate Butter
Gradually whisk in the cold, cubed butter until the sauce is smooth and emulsified. Season with salt and black pepper. Keep warm until ready to serve.
Remoulade
- 7
Mix the Remoulade
In a bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, chopped green onions, salt, and black pepper. Stir until well combined. Adjust seasoning to taste. Refrigerate until serving.