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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onion, beaten egg, bread crumbs, salt, and black pepper. Mix gently until everything is well incorporated without breaking up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, take portions of the crab mixture and form them into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Add the crab cakes to the skillet, cooking in batches if necessary, for about 4-5 minutes on each side, or until they are golden brown and heated through.
Spicy Remoulade
- 5
Prepare the Remoulade
In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, chopped capers, and fresh parsley. Stir well until all ingredients are thoroughly mixed.
- 6
Serve
Taste the remoulade and adjust seasonings to your preference. Serve the crab cakes hot, accompanied by the spicy remoulade for dipping.