Camille’s Crabcake Recipe
Indulge in Camille’s Crabcake, a delightful blend of succulent lump crab meat, seasoned to perfection with a medley of spices and fresh herbs. Each bite reveals a crispy, golden-brown exterior that gives way to a tender, flavorful center, served with a zesty remoulade that perfectly complements the rich seafood taste. A true coastal classic that captures the essence of the ocean in every mouthwatering morsel.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, beaten egg, bread crumbs, salt, and black pepper. Gently mix until well combined, being careful not to break up the crab meat too much.
- 2
Form the Crabcakes
Using your hands, form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Cover the baking sheet with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the patties to firm up.
- 4
Fry the Crabcakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the chilled crabcakes to the skillet in batches. Fry for about 4-5 minutes per side or until golden brown and crispy.
- 5
Serve
Remove the crabcakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
