Seared Crab Cakes Recipe
Maryland style, jumbo lump crab meat, Lusty Monk remoulade sauce. Served with choice of two sides
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, and beaten egg. Gently fold the ingredients together until just combined. Season with salt and black pepper to taste.
- 2
Form the Crab Cakes
Shape the mixture into patties, about 1/2 inch thick. Place the patties on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side, or until golden brown and crispy.
- 4
Serve
Transfer the cooked crab cakes to a plate and serve hot with Lusty Monk remoulade sauce and your choice of two sides.
