No-filler Crab Cakes Recipe
Delicious crab cakes with minimal filler.
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Ingredients
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Crab Cake Ingredients
Method
Cooking Instructions
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and eggs. Be careful not to break 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 crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a tray lined with parchment paper.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium heat until shimmering.
- 5
Cook the Crab Cakes
Carefully add the crab cakes to the skillet, cooking them in batches if necessary. Fry until golden brown and crispy, about 4-5 minutes per side.
- 6
Drain and Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
