Crab Cake Appetizer Recipe
Maryland style crab cake, Lusty Monk remoulade
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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 fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, 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
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with Lusty Monk remoulade on the side.
