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Ingredients
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For the Crab Cakes
For the Remoulade Sauce
Method
For the Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, chopped green onions, salt, and black pepper. Mix gently to combine all ingredients without breaking up the crab meat too much.
- 2
Shape the Crab Cakes
Once the mixture is well combined, use your hands to form the mixture into patties, about 2-3 inches in diameter. Place the formed 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
In a large skillet, heat olive oil over medium heat. Once the oil is hot, add the crab cakes in batches (do not overcrowd the skillet). Cook for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
For the Remoulade Sauce
- 5
Prepare the Remoulade Sauce
In a small bowl, combine mayonnaise, Dijon mustard, capers, lemon juice, garlic powder, and chopped fresh parsley. Mix well to combine all ingredients. Adjust seasoning with hot sauce to taste.
