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Ingredients
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Crab Cakes
Coleslaw
Louis Sauce
Method
Crab Cakes
- 1
Prepare the mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper.
- 2
Form the cakes
Fold in the panko bread crumbs until the mixture is well combined. Form the mixture into patties, about 4 inches in diameter.
- 3
Cook the crab cakes
Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy. Remove from skillet and set aside.
Coleslaw
- 4
Combine the vegetables
In a large bowl, combine the shredded green cabbage and grated carrot.
- 5
Prepare the dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 6
Mix the coleslaw
Pour the dressing over the cabbage and carrot mixture. Toss until well combined. Chill in the refrigerator for at least 30 minutes before serving.
Louis Sauce
- 7
Combine ingredients
In a small bowl, combine the mayonnaise, ketchup, horseradish, lemon juice, salt, and black pepper.
- 8
Mix well
Stir until all ingredients are well incorporated. Refrigerate until ready to use.
