Maryland-style lump Crab Cakes pan seared served over warm Texas caviar and topped with a Creole Remoulade (Any regular sides may be substituted for 2.00, premium sides for 3.00)

In a large bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg until just mixed. Be careful not to break up the crab meat too much.

Make the Crab Cake Mixture

Gradually fold in the breadcrumbs until the mixture holds together. If too wet, add more breadcrumbs as needed.

Add Breadcrumbs

Shape the mixture into patties, about 3 inches in diameter, and place them on a baking sheet. Chill in the refrigerator for at least 30 minutes to firm up.

Form the 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 heated through.

crab cakes

Recipe information

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