Crab Cakes Recipe
Two crab cakes served with house remoulade.
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
House Remoulade
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and green onions. Mix gently to combine without breaking up the crab meat.
- 2
Add Bread Crumbs
Gradually fold in the bread crumbs until the mixture holds together. Season with salt and black pepper to taste.
- 3
Form the Cakes
Using your hands, form the crab mixture into 4 equally sized patties (about 3 inches in diameter).
- 4
Chill the Cakes
Place the crab cakes on a plate and refrigerate for at least 30 minutes to firm up.
Cooking the Crab Cakes
- 5
Heat the Oil
In a large skillet, heat olive oil over medium heat until shimmering.
- 6
Cook the Cakes
Carefully place the crab cakes in the skillet, cooking for about 4-5 minutes on each side or until they are golden brown and cooked through.
- 7
House Remoulade Preparation
- 8
Mix the Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, capers, lemon juice, and hot sauce. Mix well until smooth.
- 9
Chill the Remoulade
Refrigerate the remoulade for at least 15 minutes before serving to allow the flavors to meld.