Millyard Crab Cakes Recipe
Garlic, sourdough bread & lemon, served with house made remoulade sauce
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Sourdough Bread
In a food processor, pulse the sourdough bread until it turns into fine crumbs. Measure out 2 cups of the breadcrumbs and set aside.
- 2
Mix Ingredients
In a large mixing bowl, combine the fresh crab meat, sourdough breadcrumbs, minced garlic, mayonnaise, Dijon mustard, lemon juice, beaten eggs, Old Bay seasoning, salt, and black pepper. Gently mix until everything is well combined.
- 3
Form the Crab Cakes
Using your hands, shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a parchment-lined baking sheet.
- 4
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the crab cakes hold their shape during cooking.
- 5
Cook the Crab Cakes
In a large skillet, heat olive 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 and crispy. Remove from the skillet and place on paper towels to drain excess oil.
Remoulade Sauce
- 6
Combine the Sauce Ingredients
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped parsley, and hot sauce until well combined.
- 7
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
