Crab Cakes Recipe
Blue crab with arugula and sundried tomato-beurre blanc sauce
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the blue crab meat, arugula, sundried tomatoes, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten eggs, and breadcrumbs. Season with salt and pepper to taste. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them set.
- 3
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side until they are golden brown and crispy. Remove from skillet and place on a paper towel to drain excess oil.
- 4
Serve
Serve warm with a side of sundried tomato-beurre blanc sauce for dipping.
