Sheleen's Signature Crab Cake Recipe
jumbo lump crab, fries
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Ingredients
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Crab Cake Ingredients
Fries Ingredients
Method
Crab Cake Directions
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chopped green onions, beaten egg, bread crumbs, salt, and black pepper. Mix until all ingredients are well incorporated, taking care not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed patties on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat a skillet over medium heat and add a tablespoon of olive oil. Once hot, add the crab cakes (working in batches if necessary) and cook for about 4-5 minutes on each side, or until golden brown and heated through. Remove from skillet and keep warm.
Fries Directions
- 4
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Toss the peeled and cut potatoes in a large bowl with olive oil, salt, black pepper, and paprika until evenly coated.
- 5
Bake the Fries
Spread the seasoned potatoes in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.