Ingredients:

  • 1 lb lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce (optional)
  • 1/2 cup plain breadcrumbs (plus extra for coating)
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped red bell pepper
  • 1/4 teaspoon Old Bay seasoning (more to taste)
  • Salt and pepper to taste
  • 1/4 cup vegetable oil (for frying)
  • For the remoulade sauce: 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot sauce
  • 1 teaspoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, and hot sauce (if using).
  2. Add breadcrumbs
  3. With your hands, form the mixture into 8 equal-sized patties (about 3 inches in diameter). Place the extra breadcrumbs on a plate, and gently coat each crab cake in the breadcrumbs for a crispy texture.
  4. In a small bowl, mix together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, parsley, salt, and pepper. Adjust seasoning to taste. Set aside in the refrigerator until serving.
  5. Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the crab cakes, cooking in batches if necessary to avoid overcrowding.
  6. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
  7. Arrange the crab cakes on a platter and serve hot with the remoulade sauce on the side.