Crab Cake Toast Recipe
w/ crawfish & portobello in a cajun cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, gently combine lump crab meat, crawfish tails, chopped portobello mushrooms, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, beaten egg, Cajun seasoning, salt, and pepper until just mixed.
- 2
Form the Cakes
Using your hands, form the mixture into small patties, approximately 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Refrigerate the patties for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
Heat a skillet over medium heat with a splash of oil. Cook the patties for about 4-5 minutes on each side or until golden brown and heated through.
