Pan Seared Crab Cake Recipe
lemon-caper remoulade / quick pickled salad
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Ingredients
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Crab Cakes
Lemon-Caper Remoulade
Quick Pickled Salad
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, celery, breadcrumbs, egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form Cakes
Once the mixture is well combined, form it into patties (about 3 inches in diameter). You should get around 6-8 crab cakes depending on the size.
- 3
Chill
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them hold together during cooking.
Cooking Crab Cakes
- 4
Heat Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 5
- 6
Drain
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Lemon-Caper Remoulade Preparation
- 7
Mix Ingredients
In a small bowl, mix together the mayonnaise, lemon juice, chopped capers, Dijon mustard, and fresh parsley until well combined. Set aside in the refrigerator until ready to serve.
Quick Pickled Salad Preparation
- 8
Prepare Pickling Liquid
In a small saucepan, combine the white vinegar, sugar, salt, and black pepper. Heat over medium heat, stirring until the sugar and salt dissolve.
- 9
- 10
Add Fresh Dill
After the vegetables have pickled, stir in the fresh dill. Serve alongside the crab cakes.