Crab Cakes Recipe
Two crab cakes served with a spicy remoulade.
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, old bay seasoning, beaten egg, and breadcrumbs. Mix gently to avoid breaking up the crab meat.
- 2
Season
Season the mixture with salt and black pepper to taste. Stir the mixture until well combined.
- 3
Form Cakes
Using your hands, form the crab mixture into 4 equal-sized patties (approximately 1/2 inch thick).
- 4
Chill
Place the formed crab cakes on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cooking Crab Cakes
- 5
Heat Oil
In a large skillet, heat the olive oil over medium heat until it shimmers.
- 6
- 7
Drain
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil.
Spicy Remoulade Preparation
- 8
Combine Ingredients
In a small bowl, mix together the mayonnaise, hot sauce, Dijon mustard, garlic powder, lemon juice, paprika, salt, and black pepper until smooth and well blended.
- 9
Refrigerate
Cover and refrigerate the remoulade for at least 15 minutes to let the flavors meld together.
Serving
- 10
Serve
Serve the golden brown crab cakes hot with a generous side of spicy remoulade for dipping.
