Petit Maine Crab Cakes Recipe
Delight in our Petit Maine Crab Cakes, featuring succulent lump crab meat lovingly mixed with fresh herbs and spices, all lovingly pan-seared to golden perfection. Each bite reveals a delicate crunch on the outside, giving way to a tender, flavorful center. Served with a zesty remoulade and a sprinkle of microgreens, these bite-sized treasures are a taste of the coast you won't want to miss!
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Ingredients
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Crab Cake Mixture
Method
Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onion, beaten egg, breadcrumbs, salt, and black pepper. Gently fold the ingredients together until well mixed, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into small patties (about 2-3 inches in diameter) and place them on a baking sheet lined with parchment paper.
- 3
Chill
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 4
- 5
Serve
Plate the crab cakes and serve warm with your favorite dipping sauce, such as tartar sauce or aioli.
