Louisiana Crab Cakes Recipe
Crispiest cakes ever! Made in our kitchen. With tangy remoulade sauce
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Ingredients
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Crab Cakes
Method
Cooking Instructions
- 1
Prepare Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and finely chopped green onions. Be careful not to break the crab meat too much.
- 2
Add Bindings
Add the beaten egg, bread crumbs, salt, and black pepper to the crab mixture. Gently fold the ingredients together until just combined.
- 3
Form Cakes
Using your hands, form the mixture into patties. Aim for about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 4
Chill Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This will help them hold their shape while cooking.
- 5
Cook Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes (working in batches if necessary) and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 6
Serve
Remove the crab cakes from the skillet and let them drain on a paper towel. Serve warm with tangy remoulade sauce on the side.