Crab Cake Recipe

Crab Cake Preparation

1. 1

   Prepare the Crab Mixture

   In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat.

2. 2

   Form the Cakes

   Divide the crab mixture into equal portions and shape them into patties, about 3 inches in diameter. Place the formed crab cakes on a parchment-lined baking sheet.

3. 3

   Chill the Cakes

   Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.

4. 4

   Cook the Crab Cakes

   Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

5. 5

   Prepare Texas Caviar

   For the Texas caviar, combine black-eyed peas, diced tomatoes, bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Mix well and let sit for flavors to meld.

6. 6

   Serve

   Serve the crab cakes over a bed of Texas caviar and drizzle with creole remoulade. Accompany with a side garden or Caesar salad.