Crab Cake Recipe
This tender crab cake is cooked to a golden crisp perfection, accompanied by a lemon cream sauce, arugula, and fresh grapefruit.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, beaten egg, and season with salt and pepper. Gently fold in the bread crumbs until just combined.
- 2
Form the Crab Cakes
Divide the mixture into 8 equal portions and gently shape each portion into a patty. Place the patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 4
