Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley. Mix gently until well combined.
- 2
Season the Mixture
Add salt and black pepper to taste. Be careful not to overmix to keep the crab meat intact.
- 3
Form the Patties
Using your hands, shape the crab mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Patties
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and heated through.
Remoulade Sauce
- 6
Prepare the Sauce
In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce. Mix well until smooth.
- 7
Chill the Sauce
Refrigerate the remoulade sauce for at least 15 minutes to allow the flavors to meld.