Crab Cake Recipe
Fried crab cake 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 mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and finely chopped green onions. Gently mix to combine without breaking up the crab meat.
- 2
Add Bindings
Fold in the bread crumbs, beaten egg, salt, and black pepper into the crab mixture. Mix gently until everything is well incorporated.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 4
Fry the Cakes
In a large skillet, heat the oil over medium-high heat. Once hot, carefully place the crab cakes in the skillet, being sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove from the pan and drain on paper towels.
Spicy Remoulade
- 5
Combine Ingredients
In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, and chopped capers until smooth.
- 6
Season the Sauce
Add salt and black pepper to the remoulade and mix until combined. Adjust seasoning to taste.
