Back Room Crab Cakes Recipe
Deliciously crispy crab cakes made with fresh lump crab meat, herbs, and spices, served with a tangy remoulade sauce.
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Ingredients
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Crab Cake Ingredients
Method
Cooking Instructions
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and chopped green onions. Mix gently to avoid breaking up the crab meat too much.
- 2
Add Breadcrumbs
Gradually fold in the breadcrumbs until the mixture holds together but is not too dry. Season with salt and black pepper to taste.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick.
- 4
Chill the Cakes
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 5
Fry the Cakes
Heat oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet and fry for about 4-5 minutes on each side or until golden brown.
- 6
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce, such as tartar or remoulade.
