Sophia’s Crab Cakes Recipe

Preparation

1. 1

   Prepare the Crab Mixture

   In a mixing bowl, combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.

2. 2

   Form the Cakes

   Using your hands, form the crab mixture into small cakes, about 2-3 inches in diameter. Place them on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape.

3. 3

   Fry the Cakes

   In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully place the crab cakes in the skillet, cooking for about 3-4 minutes on each side or until golden brown and crispy.

4. 4

   Prepare the Slaw

   While the crab cakes are cooking, prepare the honey wasabi vegetable slaw by mixing shredded cabbage, carrots, honey, and wasabi paste in a bowl. Toss to combine and set aside.

5. 5

   Make the Cilantro Aioli

   In a small bowl, mix mayonnaise with chopped cilantro, lime juice, and a pinch of salt to create the cilantro aioli.

6. 6

   Serve

   Once the crab cakes are golden brown, remove them from the skillet and drain on paper towels. Serve the crab cakes with the honey wasabi vegetable slaw and drizzle with cilantro aioli.