Crab Cake Recipe
Indulge in our succulent crab cakes, expertly crafted with fresh, lump crab meat and a blend of savory spices. Each bite delivers a delightful crunch on the outside, perfectly complemented by a tender, flavorful interior. Served with a zesty remoulade sauce and a side of vibrant greens, these crab cakes are a coastal classic that will transport your taste buds to the shore!
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, breadcrumbs, salt, and black pepper. Gently mix until well combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a plate or baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat the butter and olive oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and cooked through.
- 4
