Crab Cake Recipe
Deliciously crispy crab cakes made with fresh lump crab meat, seasoned to perfection, and served with a zesty remoulade sauce.
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Ingredients
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Crab Cake Ingredients
Method
Instructions
- 1
Prepare the mixture
In a large bowl, combine the crab meat, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, bread crumbs, salt, and black pepper. Mix gently until well combined.
- 2
Shape the cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
- 3
Chill the cakes
Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the crab cakes
Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches and cook for 4-5 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- 5
Serve
Serve the crab cakes warm with your choice of dipping sauce or a squeeze of lemon juice.
