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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the crab mixture
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, beaten egg, chopped green onions, chopped parsley, salt, and pepper. Mix until smooth.
- 2
Gently fold in the lump crab meat and panko breadcrumbs. Be careful not to break up the crab meat too much. Mix until just combined.
- 3
Form and chill the cakes
Using your hands, shape the mixture into 6 equal crab cakes, about 3 inches wide and 1 inch thick. Place them on a tray or plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the crab cakes
Heat olive oil in a large skillet over medium heat. Once hot, gently place the crab cakes in the skillet and cook for about 4–5 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
Remoulade Sauce
- 5
Mix the sauce
In a medium bowl, combine mayonnaise, Dijon mustard, whole grain mustard, lemon juice, chopped capers, chopped pickles, minced garlic, paprika, hot sauce, salt, and pepper. Stir until well combined.
- 6
Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve to allow flavors to meld.
To Serve
- 7
Serve warm crab cakes with a generous dollop of remoulade sauce on the side or drizzled on top. Garnish with fresh parsley or lemon wedges if desired.