Galway Bay Crab Cakes Recipe
Blue Crab, sweet corn, double-smoked bacon
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Ingredients
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Crab Cake Mixture
Method
Preparation and Cooking
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the blue crab meat, sweet corn, crumbled bacon, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and beaten egg. Season with salt and black pepper to taste. Gently fold in the panko breadcrumbs until just combined.
- 2
Form the Crab Cakes
Using your hands, shape the mixture into patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat a couple of tablespoons of oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- 4
Serve
Serve the crab cakes warm, garnished with additional parsley and your choice of dipping sauce, such as remoulade or tartar sauce.
