Crab Cake Entree Single Recipe
4 oz cakes / grilled asparagus / roasted pepper aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Method
Preparation and Cooking
- 1
Prepare the Crab Cake Mixture
In a mixing bowl, combine the fresh crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Mix gently until all ingredients are incorporated, taking care not to break up the crab meat too much.
- 2
Form the Crab Cakes
Divide the mixture into two equal portions and form each portion into a patty about 4 oz in size. Place the formed cakes on a plate and refrigerate for about 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat a non-stick skillet over medium heat and add a little oil. Once hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 4
- 5
Serve with Roasted Pepper Aioli
Plate the crab cakes alongside the grilled asparagus. Serve with roasted pepper aioli for dipping or drizzling.
