Crab Cake Recipe

Crab Cake Preparation

1. 1

   Prepare the Crab Mixture

   In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, egg, salt, and black pepper. Gently fold the ingredients together until well mixed, being careful not to break up the crab meat too much.

2. 2

   Add Breadcrumbs

   Gradually add the breadcrumbs to the crab mixture, mixing gently until the mixture holds together but is not overly dry. You may need to adjust the amount of breadcrumbs based on the moisture content of the crab meat.

3. 3

   Form the Cakes

   Using your hands, form the crab mixture into patties about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.

4. 4

   Chill the Cakes

   Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them set and hold their shape during cooking.

5. 5

   Heat the Oil

   In a large skillet, heat oil over medium-high heat. You’ll need enough oil to cover the bottom of the skillet generously.

6. 6

   Cook the Crab Cakes

   Once the oil is hot, carefully add the crab cakes to the skillet. Fry them for about 4-5 minutes on each side or until golden brown and crispy. Do not overcrowd the skillet; cook in batches if necessary.

7. 7

   Drain and Serve

   Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with your favorite sauce or lemon wedges.