Lowcountry Crab Cakes Recipe
pan sautéed / corn relish / remoulade / smashed potatoes / seasonal veg
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.
For the Crab Cakes
Method
For the Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, breadcrumbs, salt, and black pepper. Mix gently until well combined.
- 2
Form the Crab Cakes
Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Add the crab cakes to the skillet in batches and cook for about 4-5 minutes on each side, or until golden brown. Remove and set aside.
