Crab Cake Recipe

Crab Cake Directions

1. 1

   Prepare the Mixture

   In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, green onions, beaten egg, lemon juice, salt, and black pepper. Mix well until combined.

2. 2

   Add Crab Meat

   Gently fold in the jumbo lump crab meat, ensuring not to break up the lumps too much. Then, gradually add the breadcrumbs until the mixture holds together but is not overly dry.

3. 3

   Form the Cakes

   Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.

4. 4

   Chill

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

5. 5

   Cook the Crab Cakes

   In a large skillet, heat a couple of tablespoons of oil over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and crispy.

6. 6

   Serve

   Serve hot with lemon tarragon butter drizzled on top or on the side.