Crab Cake Recipe
Jumbo lump crab meat, remoulade, and microgreens.
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Ingredients
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Crab Cake Ingredients
Remoulade Sauce Ingredients
Garnish Ingredients
Method
Crab Cake Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, parsley, beaten egg, breadcrumbs, salt, and black pepper. Gently fold the ingredients together, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Once the mixture is combined, use your hands to form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes onto 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. This helps them hold their shape while cooking.
- 4
Fry the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and heated through. Remove from the skillet and let drain on paper towels.
Remoulade Sauce Preparation
- 5
Prepare the Remoulade Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper until well combined. Adjust seasoning to taste.
Serving
- 6
Plate the Crab Cakes
Serve the crab cakes hot, drizzled with the remoulade sauce and garnished with microgreens on top.