Crab Cake Dinner Recipe
Succulent crab cakes made with fresh lump crab meat, seasoned to perfection, and served with a zesty remoulade and a side of seasonal vegetables.
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Ingredients
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Crab Cake Ingredients
Method
Instructions
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, egg, and parsley. Mix gently until combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Use your hands to form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate.
- 3
Chill the Cakes
Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes to firm them up.
- 4
Cook the Crab 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 crispy.
- 5
