Crab Cakes Recipe
dijonaise, tarragon vinaigrette radish, fennel, greens
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 Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, eggs, breadcrumbs, green onions, Old Bay seasoning, salt, and black pepper. Gently mix until just combined.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to firm up the crab cakes.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches and cook for 3-4 minutes on each side until golden brown and crispy.
- 5
Serve
Serve warm with tarragon vinaigrette and a side of radish, fennel, and mixed greens.
