Crab Cakes Recipe
2 crab cakes with jumbo lump, onion, peppers, celery, mayonnaise, spices, pan seared, beurre blanc
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Ingredients
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Crab Cakes
Method
Cooking Instructions
Prepare the Crab Cake Mixture
In a large bowl, combine the jumbo lump crab meat, finely chopped onion, bell pepper, celery, mayonnaise, Dijon mustard, Old Bay seasoning, salt, black pepper, and the beaten egg. Gently mix until well combined, being careful not to break up the crab meat too much.
Form the Crab Cakes
Add the panko breadcrumbs to the crab mixture and gently fold until just combined. Form the mixture into two patties, making sure they are compact.
Chill the Crab Cakes
Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Pan-Seer the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
Serve
Remove the crab cakes from the skillet and let them drain on paper towels. Serve warm with beurre blanc sauce drizzled on top.