Crab Cakes

Crab Cakes In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, red bell pepper, green onion, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well.

Coating Shape the mixture into 8 equal-sized patties. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dip each patty into the flour, then the beaten eggs, and finally the breadcrumbs, pressing the breadcrumbs lightly onto the patties to adhere.

Frying In a large skillet, heat the vegetable oil over medium heat. Fry the crab cakes for 4-5 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

Remoulade Sauce To make the remoulade sauce, whisk together the mayonnaise, Dijon mustard, capers, sweet pickle relish, fresh lemon juice, and hot sauce in a small bowl.

Serving Serve the crab cakes hot with the remoulade sauce on the side.