Crab Cakes Recipe
maryland blue lump crab meat, stone-ground mustard, watercress, tomato salad
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Ingredients
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Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the crab meat, stone-ground mustard, mayonnaise, Worcestershire sauce, egg, bread crumbs, chopped green onions, salt, and black pepper until just mixed. Be careful not to break the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties about 2 inches in diameter and 1 inch thick. Place them on a tray lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the tray with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape when cooking.
- 4
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and heated through.
- 5
Serve
Serve the crab cakes warm with a side of watercress and tomato salad.
