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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, breadcrumbs, salt, and black pepper. Gently mix until well combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate or baking sheet.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for 4-5 minutes on each side, or until golden brown and crispy. Remove from skillet and place on paper towels to drain excess oil.
Remoulade Sauce
- 5
Prepare the Remoulade Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped capers, minced garlic, paprika, salt, and black pepper until smooth and well combined.
- 6
Serve
Serve the crab cakes warm with a generous side of remoulade sauce for dipping.