Ingredients:

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs (preferably panko)
  • 2 tablespoons chopped fresh parsley
  • 1-2 tablespoons vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped capers
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine mayonnaise, beaten egg, mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
  2. Gently fold in crab meat, breadcrumbs, and parsley until just mixed.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up.
  4. With your hands, shape the mixture into 8 equal patties, about 1-inch thick.
  5. In a small bowl, whisk together mayonnaise, mustard, lemon juice, capers, hot sauce (if using), and season with salt and pepper.
  6. Heat vegetable oil in a skillet over medium heat. Cook crab cakes for 3-5 minutes on each side until golden brown and heated through.
  7. Arrange crab cakes on a plate and serve with remoulade sauce on the side.