Blue Wedge Crabcakes Recipe

Combine Ingredients

In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, panko breadcrumbs, egg, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and black pepper. Be careful not to break up the crab meat too much.

Form Patties

Once the mixture is well combined, form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper.

Chill

Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to allow them to firm up.

Cook Crabcakes

In a large skillet over medium heat, add a splash of oil. Once hot, add the crab cakes in batches and cook for 4-5 minutes per side or until golden brown. Remove and drain on paper towels.

Mix Ingredients

In a small bowl, combine the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, and chopped fresh dill. Stir until well mixed.

Refrigerate

Cover and refrigerate the remoulade for at least 15 minutes before serving to allow the flavors to meld.

Combine Oil Ingredients

In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, chopped fresh basil leaves, and lemon zest until well combined.

Assemble Salad

In a large bowl, combine the mixed greens, pine nuts, and halved cherry tomatoes. Toss gently to combine.

Dress Salad

Drizzle the lemon basil balsamic seasonal oil over the salad and toss to coat evenly.