Crab Cakes Recipe
A special blend of lump crabmeat and spices served with a zesty dijon dipping sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Preparation Steps
- 1
Prepare the Crab Mixture
In a large bowl, combine lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently fold to combine without breaking the crabmeat.
- 2
Add Egg and Bread Crumbs
Add the egg and bread crumbs to the mixture. Stir gently until just combined. The mixture should hold together; if too wet, add a bit more bread crumbs.
- 3
Form the Cakes
Using your hands, form the mixture into small patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Cook the cakes for about 4-5 minutes on each side, or until golden brown and crispy.
- 6
Serve
Serve warm with zesty Dijon dipping sauce on the side.