Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, bread crumbs, salt, and black pepper. Mix gently to combine, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place them 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 hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the skillet (in batches if necessary to avoid overcrowding). Cook each side for about 4-5 minutes or until golden brown and cooked through.
- 5
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with spicy remoulade on the side.
Spicy Remoulade
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, salt, and black pepper until well combined.
- 7
Chill the Sauce
Cover the remoulade and refrigerate for at least 15 minutes to allow the flavors to meld together before serving.