Ingredients:
- 1 lb (450 g) fresh lump crab meat, picked over for shells
- 1 large egg, lightly beaten
- 3/4 cup (75 g) plain breadcrumbs (preferably panko or fresh white bread crumbs)
- 2 tbsp (30 ml) mayonnaise (preferably full-fat)
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or another seafood seasoning blend)
- 1/4 cup (15 g) finely chopped fresh parsley
- 2 green onions, finely sliced
- Juice of 1/2 lemon (about 1 tbsp or 15 ml)
- Salt and black pepper, to taste
- 3 tbsp (45 ml) vegetable oil or clarified butter, for frying
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 tsp capers, finely chopped
- 1 tsp hot sauce (such as Tabasco), optional
- 1 tsp finely chopped cornichons or dill pickles
- Salt and black pepper, to taste
- 4 brioche or soft sandwich buns, toasted
- 4 large leaves of Boston or butter lettuce
- Thinly sliced tomato (optional)
- Pickle slices (optional)
Instructions:
- Gently combine the crab meat, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, lemon juice, breadcrumbs, salt, and pepper in a large bowl. Mix carefully to avoid breaking up the crab meat.
- Divide the mixture into 4 equal portions. Shape each portion gently into a patty about 3/4 inch thick. Place the patties on a lined tray and chill in the fridge for at least 30 minutes to firm up.
- Whisk together all remoulade ingredients in a small bowl. Adjust seasoning, then refrigerate until ready to use.
- Heat oil or butter in a skillet over medium heat. Carefully place crab cakes in the skillet; cook without moving for about 4-5 minutes until golden brown. Flip gently and cook another 4-5 minutes until golden and heated through.
- Spread a generous amount of remoulade on the bottom halves of the toasted buns. Add lettuce leaves and a crab cake on top. Optionally layer tomato slices and pickles before topping with bun tops. Serve immediately.