Pan Roasted Miniature Lump Crab Cakes Recipe
Make Pan Roasted Miniature Lump Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Ingredients
Method
Preparation Instructions
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, chopped parsley, egg, bread crumbs, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into small cakes, about 2-3 inches in diameter. Place the formed 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 Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5