Crab Cakes Recipe
Jumbo Lump Crabmeat with White Remoulade Sauce
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, egg, and breadcrumbs. Mix until just combined. Be careful not to break up the crabmeat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place them on a plate or 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 hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the vegetable 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 cooked through.
- 5
Serve
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with white remoulade sauce on the side.
