New Orleans Crab Cakes Recipe
House made with lemon butter
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Ingredients
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For the Crab Cakes
For the Lemon Butter
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, green onions, bread crumbs, beaten egg, salt, and pepper. Be careful not to break up the crab meat too much.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the crab mixture for at least 30 minutes to help the flavors meld and the mixture to firm up.
- 3
Form the Crab Cakes
Once chilled, remove the mixture from the refrigerator and form it into patties, about 3 inches in diameter. You should get approximately 8 crab cakes.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes, cooking them in batches if necessary. Cook for about 4-5 minutes on each side until they are golden brown and cooked through.
For the Lemon Butter
- 5
Prepare the Lemon Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the lemon juice, lemon zest, chopped parsley, salt, and pepper. Mix well and keep warm until ready to serve.