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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently fold the ingredients together to avoid breaking the crab meat.
- 2
Add Vegetables and Seasoning
Stir in the finely chopped green onions, salt, and black pepper until evenly distributed throughout the mixture.
- 3
Incorporate Bread Crumbs
Gradually fold in the bread crumbs until the mixture holds together. If the mixture is too wet, add a little more bread crumbs.
- 4
Form the Cakes
Using your hands, form the mixture into patties approximately 2 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 5
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 6
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, add the crab cakes in batches, cooking for 4-5 minutes on each side or until golden brown and cooked through.
- 7
Remoulade Sauce
- 8
Combine Ingredients
In a small mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped fresh parsley, and minced garlic.
- 9
Season the Sauce
Add salt and black pepper to the mixture and whisk until smooth. Adjust seasoning to taste.
- 10
Chill the Sauce
Cover the bowl with plastic wrap and refrigerate the remoulade sauce for at least 15 minutes before serving to allow the flavors to meld.
