Trio's Crab Cakes Recipe
House-made and topped with remoulade
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, salt, and black pepper until well combined.
- 2
Fold in chopped parsley and green onions.
- 3
Gently fold in the lump crab meat, being careful not to break up the chunks too much.
- 4
Add panko breadcrumbs and gently mix just until the mixture holds together. Do not overmix.
- 5
Form the Crab Cakes
Divide the mixture into 8 equal portions and shape into patties, about 3 inches in diameter and 1 inch thick. Place on a plate and refrigerate for at least 30 minutes to help them firm up.
- 6
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Carefully place the crab cakes in the skillet and cook for about 4 minutes per side or until golden brown and heated through. Cook in batches if necessary to avoid overcrowding the pan.
Remoulade Sauce
- 7
Make the Sauce
In a medium bowl, combine mayonnaise, Dijon mustard, ketchup, horseradish, lemon juice, minced garlic, paprika, Cajun seasoning, hot sauce, salt, and black pepper. Stir until smooth and well blended.
- 8
Cover and refrigerate for at least 15 minutes to allow flavors to meld before serving.
To Serve
- 9
Place 2 crab cakes per plate and top each with a generous spoonful of remoulade sauce. Garnish with fresh parsley or lemon wedges if desired.