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Ingredients
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Crab Cakes
Pickled Vegetables
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt and black pepper. Gently fold the ingredients together to avoid breaking up the crab meat.
- 2
Add the Egg and Bread Crumbs
Add the egg to the mixture and stir until fully incorporated. Gradually add the bread crumbs until the mixture is moist but holds together. It should not be too dry or too wet.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed patties on a plate or tray.
- 4
Chill the Crab Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 5
Fry the Cakes
In a skillet, heat oil over medium-high heat. Once hot, carefully add the crab cakes (in batches if necessary) and fry for about 4-5 minutes on each side, or until golden brown. Remove and place on paper towels to drain excess oil.
Pickled Vegetables
- 6
- 7
- 8