Rob’s Famous Pan-Fried Crabcake Recipe
jumbo lump crabmeat with light breading and special spices served on a soft roll with lettuce, tomato, tartar sauce, and fries
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Ingredients
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Crabcake
Method
Preparation
Prepare the mixture
In a large bowl, combine the jumbo lump crabmeat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and the whole egg. Gently mix until all ingredients are well combined, being careful not to break up the crabmeat too much.
Form the crabcakes
Using your hands, form the mixture into patties, about 1 inch thick. You should get about 4-6 crabcakes, depending on the size.
Cook the crabcakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crabcakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and heated through.
Assemble the sandwiches
To serve, place the cooked crabcakes on a soft roll and top with lettuce, tomato, and tartar sauce. Serve with fries on the side.
