Crab Cakes Recipe
Two jumbo lump crab cakes, remoulade sauce, choice of two sides.
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, panko breadcrumbs, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the mixture into four equal portions and shape each portion into a patty about 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- 5
Serve
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve with remoulade sauce and your choice of two sides.
