Copeland's Crabcakes Recipe
Make Copeland's Crabcakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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 Cake Mixture
For Cooking
Method
Preparation of Crab Cakes
- 1
Mix Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg. Gently fold the ingredients together to maintain the integrity of the crab meat.
- 2
Add Seasonings
Add the chopped green onions, bread crumbs, salt, and black pepper to the mixture. Stir gently until just combined, being careful not to break up the crab meat.
- 3
Chill Mixture
Cover the bowl with plastic wrap and refrigerate the crab cake mixture for at least 30 minutes. This helps the flavors meld and makes the cakes easier to form.
Cooking the Crab Cakes
- 4
Form Cakes
Once the mixture has chilled, remove it from the refrigerator. With your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick.
- 5
Heat Pan
In a large skillet, heat the olive oil and butter over medium heat until hot and shimmering.
- 6
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce.
