Crab Cakes Recipe
Succulent crab cakes, expertly seasoned and pan-seared to golden perfection, served with a zesty remoulade for a delightful seafood experience.
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Ingredients
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Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, beaten egg, breadcrumbs, salt, and black pepper. Gently mix until combined but be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place the patties on a plate or tray.
- 3
Chill the Patties
Cover the patties and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Carefully add the chilled crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
Serve
Remove the crab cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with your choice of sauce or garnish.
