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Ingredients
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Crab Cakes
Method
Preparation
Prepare the Crab Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, green onions, bread crumbs, beaten egg, salt, and black pepper. Be careful not to break up the crab meat too much.
Form the Cakes
Using your hands, form the mixture into cakes about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
Chill the Cakes
Cover the cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
Cook the Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy.
Serve
Remove from skillet and drain on paper towels. Serve warm with remoulade, French fries, and slaw.