Side Crab Cake Recipe
Indulge in our Side Crab Cake, a delightful fusion of sweet, succulent crab meat and a medley of fresh herbs, lightly breaded and pan-seared to golden perfection. Each bite offers a burst of oceanic flavor, complemented by a zesty remoulade that adds a tangy kick. Perfect as a side or a savory snack, this crab cake is sure to elevate your dining experience!
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Ingredients
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Crab Cake Ingredients
Method
Cooking Instructions
Prepare the Mixture
In a large bowl, gently mix together the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, beaten egg, salt, and black pepper until just combined. Be careful not to break up the crab meat too much.
Form the Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. You should get about 6-8 crab cakes, depending on the size.
Chill the Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper, cover, and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Heat the Oil
In a large skillet, heat oil over medium heat. You want enough oil to cover the bottom of the pan.
Cook the Crab Cakes
Once the oil is hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
Drain and Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
