Crab Cake Recipe

Preparation

1. 1

   Prepare the Crab Mixture

   In a large mixing bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, diced green and red bell peppers, diced jalapeno, Dijon mustard, Worcestershire sauce, salt, black pepper, and the beaten egg. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.

2. 2

   Form the Cakes

   Using your hands, shape the crab mixture into patties, about 3-4 inches in diameter and 1 inch thick. Place the formed cakes on a plate or baking sheet lined with parchment paper.

3. 3

   Chill the Cakes

   Cover the cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.

4. 4

   Cook the Crab Cakes

   Heat olive oil in a skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and heated through.

5. 5

   Serve

   Remove the crab cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve warm with three pepper slaw and lemon caper aioli.