Crab Cake Appetizer Recipe
Lump crab meat, tomato and cucumber salad, with lemon butter
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 Cakes
Tomato and Cucumber Salad
Lemon Butter Sauce
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, egg, and breadcrumbs. Mix gently until combined without breaking up the crab meat.
- 2
Form Cakes
Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on a plate or baking sheet.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
Tomato and Cucumber Salad Preparation
- 4
Prepare Vegetables
Halve the cherry tomatoes and dice the cucumber. Finely chop the red onion and parsley.
- 5
Mix Salad
In a bowl, combine cherry tomatoes, cucumber, red onion, and parsley.
- 6
Dress Salad
Drizzle olive oil and red wine vinegar over the salad. Season with salt and pepper to taste. Toss to combine.
Lemon Butter Sauce Preparation
- 7
Melt Butter
In a small saucepan over medium heat, melt the unsalted butter.
- 8
Cooking Crab Cakes
- 9
Heat Oil
In a large skillet, heat olive oil over medium heat.
- 10
Cook Cakes
Add the chilled crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.