Crabcake With Rémoulade Sauce Recipe
Deliciously seasoned crabcake served with a tangy rémoulade sauce for a burst of flavor.
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Ingredients
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Crabcake Ingredients
Method
Crabcake Preparation
- 1
Prepare the mixture
In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, green onions, salt, and black pepper until just mixed.
- 2
Form the crabcakes
Shape the crab mixture into patties, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the formed crabcakes for at least 30 minutes to help them hold together during cooking.
- 4
Fry the crabcakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crabcakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- 5
Serve
Remove the crabcakes from the skillet and drain on paper towels. Serve hot with rémoulade sauce.
