Crab Cakes Recipe
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)
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Ingredients
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Crab Cakes
Method
Preparation
Make the Crab Cake Mixture
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.
Gradually fold in the breadcrumbs until the mixture holds together. If too wet, add more breadcrumbs as needed.
Form the Cakes
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.
Pan-sear 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 heated through.
