Crab Cakes Recipe
blistered cherry tomatoes, roasted broccolini, saffron rouille
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Ingredients
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Crab Cakes
Method
Crab Cakes Preparation
Prepare the Crab Mixture
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, and beaten egg. Be careful not to break up the crab meat too much.
Fold in the panko breadcrumbs until the mixture holds together. If too wet, add more breadcrumbs as needed.
Form the Cakes
Using your hands, form the mixture into patties, about 2 inches wide and 1/2 inch thick. Place them on a baking sheet lined with parchment paper.
Chill the Cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to firm up.
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Carefully add the crab cakes and cook for about 4-5 minutes on each side, until golden brown and heated through.