Crab Cake Basket (2) Recipe
Make Crab Cake Basket (2) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Breading and Frying
Serving
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, chopped green onions, salt, and black pepper. Mix gently using your hands or a spatula until all ingredients are well combined.
- 2
Form the Cakes
Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Breading and Frying
- 3
- 4
Bread the Crab Cakes
Take each crab cake from the refrigerator, dredge it lightly in flour, dip it in beaten eggs, then coat it with cornmeal, making sure it is well covered.
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it shimmers. Ensure there is enough oil to submerge the crab cakes halfway.
- 6
Fry the Crab Cakes
Carefully place the breaded crab cakes in the hot oil, cooking them for about 3-4 minutes on each side, or until golden brown and crispy. Do not overcrowd the skillet, fry in batches if necessary.
- 7
Drain Excess Oil
Once the crab cakes are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serving
- 8
Prepare the Serving Basket
On serving plates, place a few lettuce leaves as a bed, then arrange the crab cakes on top. Serve with lemon wedges and a side of tartar sauce for dipping.