Carolina Crab Cake Recipe
Homemade crab cake, topped with a rémoulade sauce and served with two eggs, a breakfast side and our homemade toast.
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cakes
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, breadcrumbs, parsley, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 4
Make the Rémoulade Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, horseradish, lemon juice, paprika, salt, and black pepper until smooth.
- 5
Cook the Crab Cakes
Heat a skillet over medium heat with a bit of oil. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown.
- 6
Serve
Serve the crab cakes topped with the rémoulade sauce, alongside two eggs cooked to your preference, a breakfast side, and homemade toast.
