Crab Cake Entrée Recipe
Make Crab Cake Entrée Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Mixture
Cooking Oil
Serving Sauce
Method
Preparing the Crab Cake Mixture
- 1
Combine Ingredients
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, eggs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form Cakes
Once the mixture is well combined, shape it into patties about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to firm up.
Cooking the Crab Cakes
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering.
- 5
Fry Cakes
Carefully place the crab cakes in the hot oil, cooking them in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and crispy.
- 6
Drain
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil.
Serving
- 7
Plate the Dish
Serve the crab cakes warm, garnished with tartar sauce and lemon wedges on the side.