Crab Cakes Recipe
Fresh, lump crabmeat with just the right amount of breading and seasonings – sautéed and served with our own special dipping sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crab Mixture
In a large bowl, combine the lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, egg, salt, and black pepper.
- 2
Mix the Ingredients
Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium heat until hot.
- 6
Cook the Crab Cakes
Carefully place the crab cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 7
