Maryland Lump Mini Crab Cakes Recipe
Make Maryland Lump Mini Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
For Frying
For Serving
Method
Preparation of Crab Cake Mixture
- 1
Combine Ingredients
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, black pepper, and the egg. Be careful not to break up the crab meat too much.
- 2
Add Breadcrumbs
Fold in the breadcrumbs until the mixture is well combined but still retains some of the crab's texture.
- 3
Chill Mixture
Cover the bowl with plastic wrap and refrigerate the crab cake mixture for at least 30 minutes. This helps the cakes hold their shape during cooking.
Cooking the Crab Cakes
- 4
Form Crab Cakes
After chilling, remove the mixture from the refrigerator. Using your hands, form the mixture into small cakes, about 2 inches in diameter and 1 inch thick.
- 5
Heat Oil
In a large skillet, heat the vegetable oil over medium heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
- 6
- 7
Drain Excess Oil
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serving
- 8
Plate the Crab Cakes
Serve the mini crab cakes hot, garnished with lemon wedges and accompanied by tartar sauce for dipping.
