Crab Cakes Recipe
Served with beurre blanc, roasted red pepper and poblano coulis
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and a pinch of salt and pepper. Carefully fold in the bread crumbs until just combined.
- 2
Form the Cakes
Shape the mixture into patties, about 2 to 3 inches in diameter. Place the formed crab cakes on a parchment-lined baking sheet.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold together.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook until golden brown, about 4-5 minutes per side.
- 5