Nashville Hot Crab Cakes Recipe
Nashville hot oil, pickled slaw
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Ingredients
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Crab Cakes
Method
Preparing the Crab Cakes
Mix the Ingredients
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, egg, breadcrumbs, green onions, Old Bay seasoning, salt, and black pepper. Gently mix until well combined, being 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 wide. Place the patties on a baking sheet lined with parchment paper.
Chill
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the patties hold their shape during cooking.
Fry the Cakes
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the crab cakes in batches. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.