Petite Crab Cakes With Creole Mustard Butter Recipe
Indulge in our Petite Crab Cakes, crafted from the freshest lump crab meat and delicately seasoned to perfection. Each bite offers a delightful crunch on the outside, giving way to a tender, flavorful center. Paired with a rich Creole Mustard Butter, this dish delivers a perfect balance of zesty and savory notes that will transport your taste buds straight to the coast. A true seafood lover's delight!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Method
Preparation
- 1
Mix the Ingredients
In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, and season with salt and black pepper. Fold in the panko breadcrumbs until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.
- 4
Fry the Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crab cakes in batches, avoiding overcrowding the pan. Fry for about 3-4 minutes on each side until golden brown and crispy.
- 5
