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Ingredients
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Crab Cakes
Creole Remoulade
Method
Crab Cakes
- 1
Prepare Crab Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, green onions, parsley, beaten egg, bread crumbs, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.
- 2
Form Cakes
Using your hands, shape the crab mixture into patties, about 2 to 3 inches in diameter. Place the formed crab cakes on a plate lined with parchment paper. You should yield about 8 to 10 crab cakes.
- 3
Chill
Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- 5
Creole Remoulade
- 6
Mix Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, minced garlic, green onions, parsley, salt, and black pepper. Stir well until all ingredients are thoroughly mixed.
- 7
Chill
Cover the remoulade with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- 8
Serve
Serve the creole remoulade alongside the warm crab cakes for dipping.