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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Mixture
In a large bowl, combine the blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, panko breadcrumbs, and chopped green onions. Season with salt and black pepper to taste. Mix gently to combine, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat oil over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- 5
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with the lightly spiced remoulade.
