Crab Cake Recipe
Delight in our succulent crab cake, crafted with fresh lump crab meat and a blend of spices, lightly breaded and pan-seared to golden perfection, served with a zesty remoulade sauce.
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Ingredients
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Crab Cake Ingredients
Method
Instructions
- 1
Prepare the Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and the egg. Mix gently to avoid breaking up the crab meat.
- 2
Add Bread Crumbs
Gradually fold in the bread crumbs until the mixture is well combined. Season with salt and black pepper to taste.
- 3
Form the Cakes
Shape the mixture into patties, approximately 3 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
- 4
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Add the chilled crab cakes and cook for about 4-5 minutes on each side, or until golden brown.
- 6
Serve
Remove the crab cakes from the skillet and let them drain on paper towels. Serve hot with your favorite dipping sauce.
