Petite Crab Cakes Recipe
Make Petite Crab Cakes 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
For Frying
Method
Preparation of Crab Cake Mixture
- 1
Combine Ingredients
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onion. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Add Egg and Breadcrumbs
Add the beaten egg, breadcrumbs, salt, and black pepper to the crab mixture. Gently fold the ingredients together until well combined, ensuring the mixture holds together but remains chunky.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the crab mixture for at least 30 minutes to help it firm up and make it easier to shape.
Cooking the Crab Cakes
- 4
Form the Cakes
After chilling, remove the mixture from the refrigerator. With your hands, form small patties, about 2-3 inches in diameter, and place them on a plate.
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium heat until it shimmers.
- 6
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce.