Pan Seared Crab Cakes Recipe
Served on a bed of mixed greens with a spicy remoulade sauce.
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Ingredients
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Crab Cakes
Method
Preparation
Make the Crab Cake Mixture
In a large bowl, gently mix together the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onion, Old Bay seasoning, salt, black pepper, and beaten egg until just combined. Be careful not to break up the crab meat too much.
Form the Crab Cakes
Form the mixture into 4-6 patties, depending on your preferred size. Place them on a plate and refrigerate for at least 30 minutes to help them hold together.
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
Prepare the Greens
While the crab cakes are cooking, prepare a bed of mixed greens on a serving platter.
Serve
Place the cooked crab cakes on top of the mixed greens and serve with a spicy remoulade sauce on the side.