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Ingredients
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Crab Cakes
Herbed Cream
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 2-3 inches wide and 1 inch thick. You should be able to make around 8-10 crab cakes depending on the size.
- 3
Chill the Crab Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
- 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 4-5 minutes on each side, or until golden brown and crispy.
- 5
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve hot with the herbed cream.
Herbed Cream
- 6
Mix the Ingredients
In a small bowl, combine the sour cream, chopped dill, chopped parsley, lemon juice, garlic powder, and salt. Stir until well mixed.
- 7
Chill the Herbed Cream
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together.
- 8
Serve
Serve the herbed cream alongside the crab cakes for dipping.