Crab Cake Recipe
Jumbo lump crab cake seared and served with mustard remoulade.
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Ingredients
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Crab Cakes
Mustard Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, egg, chopped parsley, salt, and black pepper. Mix delicately to avoid breaking up the lumps of crab meat.
- 2
Add the panko breadcrumbs to the mixture and gently fold them in until evenly distributed. Do not overmix.
- 3
Form the Crab Cakes
Divide the mixture into 4 equal portions and form into patties approximately 1-inch thick. Place on a tray lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
Heat the butter and olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the crab cakes in the skillet. Sear for 3 to 4 minutes on each side, or until golden brown and heated through. Remove and drain on paper towels.
Mustard Remoulade
- 5
Make the Remoulade
In a small bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, lemon juice, chopped capers, parsley, hot sauce (if using), salt, and black pepper until fully combined. Adjust seasoning to taste.
- 6
Refrigerate the remoulade for at least 15 minutes to allow flavors to meld. Serve chilled.