Crab Cake Recipe
With Crawfish and a Creamy Beurre Blanc Sauce
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Directions
- 1
Prepare the Mixture
In a large bowl, gently combine the crab meat, crawfish tails, breadcrumbs, mayonnaise, Dijon mustard, beaten egg, green onions, Old Bay seasoning, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat.
- 2
Form the Cakes
Using your hands, form the mixture into patties (about 2-3 inches in diameter) and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat the olive oil in a large skillet 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. Remove from the skillet and drain on paper towels.
- 4
Serve
Serve the crab cakes warm, drizzled with the creamy beurre blanc sauce.
