Crab Cake Recipe

Time1h

Serves4

simple salad, supremes, blood orange beurre blanc

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Ingredients

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1
Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg. Mix gently to combine without breaking up the crab meat too much.
2
Add Breadcrumbs
Fold in the panko breadcrumbs until the mixture holds together. If the mixture feels too wet, add a bit more breadcrumbs.
3
Form the Cakes
Shape the crab mixture into patties, about 3 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
4
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them firm up.
5
Cook the Cakes
In a skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.