Crab Cakes Recipe
48 each 4 oz crab cakes, tartar, lemon, and bread.
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Ingredients
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Crab Cakes
Tartar Sauce
Serving
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and green onions.
- 2
Add Egg and Season
Gently fold in the eggs and mix until just combined. Season the mixture with salt and black pepper to taste.
- 3
Form Crab Cakes
Gradually add the breadcrumbs to the mixture until it holds together. Form the mixture into 4 oz patties (approximately 48 crab cakes) and place them on a baking sheet.
- 4
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to firm up.
- 5
Fry Crab Cakes
In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the crab cakes in batches, frying for about 4-5 minutes per side or until golden brown. Remove and drain on paper towels.
Tartar Sauce Preparation
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, relish, and lemon juice until well combined.
- 7
Season
Season the tartar sauce with salt and black pepper to taste. Refrigerate until ready to serve.
Serving
- 8
Prepare for Serving
Serve the crab cakes hot with lemon wedges and slices of bread on the side.
