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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, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently mix until just combined.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 3 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 4
Fry the Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Coleslaw
- 5
Mix the Vegetables
In a large bowl, combine the shredded green cabbage and shredded carrots.
- 6
Prepare the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 7
Combine Slaw and Dressing
Pour the dressing over the cabbage and carrots. Toss well to combine, ensuring all vegetables are coated.
- 8
Chill
Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Louis Sauce
- 9
Mix the Sauce
In a bowl, combine mayonnaise, ketchup, horseradish, lemon juice, Tabasco sauce, and salt. Stir until smooth and well mixed.
- 10
Chill the Sauce
Refrigerate for at least 15 minutes before serving to enhance the flavors.