Crab Cakes Recipe
Traditional southern crab cakes served with pickled fennel and leek fondue.
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Ingredients
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Crab Cakes
Method
Preparation
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, bread crumbs, chopped parsley, salt, and black pepper. Mix gently until fully combined.
Form the Cakes
Shape the mixture into round patties, about 2 inches in diameter. Place them on a tray and refrigerate for at least 30 minutes to firm up.
Fry the Crab Cakes
In a large skillet, heat the oil over medium heat. Once hot, add the crab cakes in batches, cooking for 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
Serve
Serve the crab cakes warm, garnished with pickled fennel and leek fondue.