Crab Cake Recipe
Indulge in our succulent Crab Cake, expertly crafted with fresh, lump crab meat, blended with a zesty medley of herbs and spices. Each cake is delicately pan-seared to a golden brown, creating a crispy exterior that gives way to a tender, flavorful center. Served with a tangy remoulade sauce and a side of crisp greens, this dish is a delightful celebration of coastal flavors that will transport your taste buds to the seaside.
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Ingredients
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Crab Cake Ingredients
Method
Instructions
Prepare the Mixture
In a large mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently fold the mixture to combine without breaking up the crab meat too much.
Stir in the breadcrumbs and chopped green onion. Season with salt and black pepper to taste. Mix until fully combined, then refrigerate the mixture for at least 30 minutes to help it hold together.
Form the Cakes
Once chilled, form the mixture into patties, about 3 inches in diameter and 1 inch thick.
Fry the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.