Crab Trap Recipe
Make Crab Trap Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Crab Trap Garnish & Sauce
Method
Prepare Crab Cake Mixture
- 1
Mix Wet Ingredients
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and the egg until well combined.
- 2
Combine with Dry Ingredients
Add Old Bay seasoning, chopped parsley, green onion, salt, and pepper to the wet mixture. Stir in the panko breadcrumbs until evenly distributed.
- 3
Fold in Crab Meat
Gently fold in the lump crab meat, being careful not to break up the chunks. Do not overmix.
- 4
Chill the Mixture
Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up.
Cook Crab Cakes
- 5
Form Patties
Using your hands or a scoop, form the crab mixture into 4 equal-sized patties.
- 6
Sauté Crab Cakes
Heat butter and olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for 3–4 minutes per side or until golden brown and heated through.
Assemble & Serve
- 7
Plate the Crab Trap
Place each crab cake on a serving plate. Top with a small spoonful of remoulade sauce, garnish with microgreens, and serve with a lemon wedge on the side.