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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, bread crumbs, salt, and black pepper. Mix until just combined; be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Divide the mixture into 4 equal portions and form them into round patties, about 1 inch thick. Place them on a plate lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Carefully add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Remoulade Sauce
- 5
Make the Remoulade Sauce
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped capers, hot sauce, garlic powder, salt, and black pepper. Mix well until smooth and creamy.
- 6
Chill the Sauce
Cover the remoulade sauce and refrigerate for about 15 minutes to allow the flavors to meld together.