Creole Jumbo Lump Crabcakes Recipe
Panko-fried, Creole Seasoned, White Remoulade
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Ingredients
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Crabcakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Creole seasoning, chopped green onions, and beaten egg. Season with salt and black pepper to taste.
- 2
Form the Crabcakes
Carefully form the crab mixture into patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Crabcakes
Cover the baking sheet with plastic wrap and refrigerate the crabcakes for at least 30 minutes to allow them to firm up.
- 4
Fry the Crabcakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crabcakes in batches, being careful not to overcrowd the pan. Fry each side for about 3-4 minutes or until golden brown and crispy.
- 5
Serve
Remove the crabcakes from the skillet and drain on paper towels. Serve hot with white remoulade sauce on the side.
