Crab Cakes Recipe
Delicious crab cakes served with a spicy remoulade.
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Ingredients
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Crab Cake Ingredients
Spicy Remoulade Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and chopped green onions. Mix gently until well combined, being 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 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper. You should have about 8-10 crab cakes.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them set.
- 4
Fry the Crab Cakes
Heat a skillet over medium heat and add oil. Once hot, carefully add the crab cakes, cooking in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Spicy Remoulade Preparation
- 5
Mix the Remoulade
In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, lemon juice, minced garlic, paprika, salt, and black pepper. Whisk until smooth and well mixed.
- 6
Chill the Remoulade
Cover and refrigerate the remoulade for at least 15 minutes to allow the flavors to meld.