Pan Sautéed Crab Cakes Recipe
With jumbo lump crabmeat and a roasted red pepper puree
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Ingredients
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Crab Cakes
Method
Preparation
Prepare the Crab Cake Mixture
In a large bowl, gently combine the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, bread crumbs, egg, salt, and black pepper until well incorporated. Be careful not to break up the crabmeat too much.
Form the Crab Cakes
Using your hands, form the mixture into patties about 3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
Chill the Crab Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and heated through.
Serve
Remove the crab cakes from the skillet and serve hot with the roasted red pepper puree on the side.
