Crab Cakes Recipe
Make Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Crab Cakes
For Frying
For Serving
Method
Prepare the Crab Cakes
- 1
Mix Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chopped green onions, beaten egg, breadcrumbs, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Shape the Cakes
Once the mixture is well combined, use your hands to form the mixture into patties, about 3 inches in diameter and 1 inch thick. You should have approximately 8 patties. Place the formed patties on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This will help them hold their shape during cooking.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the skillet generously.
- 5
Cook the Patties
Once the oil is hot (you can test it by dropping a small piece of the crab mixture into the oil; it should sizzle), carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side or until they are golden brown and crispy.
- 6
Drain and Cool
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Let them cool slightly before serving.
Serving the Crab Cakes
- 7
Serve Warm
Serve the crab cakes warm with lemon wedges and tartar sauce on the side for dipping.