Pan Fried Crab Cakes Recipe
Jumbo lump crabmeat cakes served with raspberry horseradish coulis
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Ingredients
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Crab Cakes
Method
Cooking Instructions
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well.
- 2
Add Crab and Other Ingredients
Gently fold in the crabmeat, chopped green onions, bread crumbs, and beaten egg until just combined. Be careful not to break up the crabmeat too much.
- 3
Form the Crab Cakes
Using your hands, form the mixture into 8 evenly sized patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 5
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and heated through.
- 6
Serve
Serve the crab cakes warm with raspberry horseradish coulis drizzled over the top or on the side.
