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Ingredients
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Crab Cake Ingredients
Tangy Sauce Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, egg, salt, and black pepper. Gently fold the ingredients together until just mixed.
- 2
Add Breadcrumbs
Gradually add the breadcrumbs to the crab mixture, stirring gently until the mixture holds together. Be careful not to overmix.
- 3
Form the Cakes
Using your hands, shape the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering.
- 5
- 6
Drain Excess Oil
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Tangy Sauce Preparation
- 7
Mix the Sauce Ingredients
In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, and hot sauce until well combined. Adjust seasoning with more hot sauce if desired.
Serving
- 8
Serve the Crab Cakes
Plate the crab cakes and serve warm with the tangy sauce drizzled on top or on the side for dipping.
