Fried Crabcake Appetizer Recipe
Maryland style crabcakes, panko crusted and lightly fried served with Copeland’s signature sauce.
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Ingredients
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Crabcakes
Copeland’s Signature Sauce
Method
Crabcakes Preparation
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Shape the Crabcakes
Form the mixture into small patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Crabcakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the crabcakes hold their shape during frying.
Frying
- 4
Heat the Oil
In a large frying pan, heat vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan.
- 5
Fry the Crabcakes
Once the oil is hot, carefully add the crabcakes to the pan. Fry for about 3-4 minutes on each side or until they are golden brown and crispy.
- 6
Drain the Crabcakes
Remove the crabcakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
Copeland’s Signature Sauce Preparation
- 7
Combine the Ingredients
In a small mixing bowl, combine mayonnaise, ketchup, horseradish, hot sauce, and lemon juice. Mix well until all ingredients are incorporated.
