Crab Cake Recipe

Directions for Crab Cakes

1. 1

   Prepare the Mixture

   In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, and Worcestershire sauce. Mix well until all ingredients are fully incorporated.

2. 2

   Add Vegetables and Seasoning

   Stir in the finely chopped green onions and celery. Then, add the beaten egg, bread crumbs, salt, black pepper, and paprika. Mix gently until just combined, being careful not to break up the crab meat too much.

3. 3

   Shape the Crab Cakes

   Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place the shaped crab cakes on a plate or a baking sheet lined with parchment paper.

4. 4

   Chill the Crab Cakes

   Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This will help them hold their shape while frying.

5. 5

   Heat the Oil

   In a large skillet, heat oil over medium-high heat. Make sure to use enough oil to coat the bottom of the skillet.

6. 6

   Fry the Crab Cakes

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

7. 7

   Drain and Serve

   Once cooked, remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm, garnished with lemon wedges and your favorite dipping sauce.