Crab Cakes Recipe
Served with a spicy remoulade.
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix gently to avoid breaking up the crab meat.
- 2
Add Dry Ingredients
Gently fold in the breadcrumbs, salt, and black pepper until just combined. Be careful not to overmix.
- 3
Form the Cakes
Using your hands, shape the mixture into patties, about 2-3 inches in diameter. Place them on a parchment-lined baking sheet.
- 4
Chill the Patties
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the crab cakes hold together while cooking.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes, cooking in batches if necessary. Cook for 4-5 minutes on each side or until golden brown.
- 6
Serve
Remove from the skillet and drain on paper towels. Serve warm with spicy remoulade.
Spicy Remoulade
- 7
Combine Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic powder, paprika, salt, and black pepper until smooth.
- 8
Chill
Cover and refrigerate for at least 15 minutes to allow the flavors to meld together.
