Chesapeake Bay Crab Cakes Recipe
Jumbo lump crab meat, house-made remoulade
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, bread crumbs, salt, and black pepper. Gently mix until just combined, being careful not to break apart the crab meat.
- 2
Form the Cakes
Using your hands, form the mixture into patties, each about 3 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
Heat canola oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking for about 4-5 minutes on each side or until they are golden brown and cooked through.
Remoulade Sauce
- 5
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, hot sauce, finely chopped pickles, chopped parsley, salt, and black pepper. Stir well until all ingredients are fully incorporated.
- 6
Chill the Sauce
Cover the remoulade sauce with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
