Crab Cakes Recipe
Crispy Blue Lump Crab cakes served with coleslaw, avocado and green goddess dressing.
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape while cooking.
- 4
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5