Crab Cake Basket Recipe
Beacon Hills famous Crab Cakes. Six golden brown mini cakes served with red pepper mayonnaise.
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Ingredients
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Crab Cakes
Red Pepper Mayonnaise
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, finely chopped green onion, bread crumbs, beaten egg, salt, and black pepper. Mix gently until all ingredients are well incorporated.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into small patties, about 2 inches in diameter. You should get around 12 mini cakes.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
Red Pepper Mayonnaise Preparation
- 5
Combine Ingredients
In a medium bowl, mix together the mayonnaise, roasted and chopped red bell pepper, lemon juice, garlic powder, salt, and black pepper. Stir until well combined.
- 6
Chill the Sauce
Cover the red pepper mayonnaise and refrigerate for at least 15 minutes to allow the flavors to meld together.
