Crab Cakes Recipe
Snow Crab, Scallops, Dill Pickle and Stoneground Mustard Aioli, Horseradish Vinaigrette Cole Slaw
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
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a mixing bowl, combine the snow crab meat, chopped scallops, dill pickle, mayonnaise, Dijon mustard, beaten egg, breadcrumbs, Old Bay seasoning, salt, and black pepper. Mix until all ingredients are well combined.
- 2
Form the Cakes
Shape the mixture into patties, approximately 2-3 inches in diameter. Place them on a plate or baking sheet.
- 3
Chill the Cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
- 5
Serve
Remove crab cakes from the skillet and place on paper towels to drain any excess oil. Serve warm with stoneground mustard aioli and horseradish vinaigrette cole slaw.