Crab Cakes Recipe
Our delicious cajun style lump crab meat cakes with your choice of two sides
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 Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Cajun seasoning, chopped green onions, breadcrumbs, eggs, salt, and black pepper. Gently fold the mixture until well combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
Heat oil in a large skillet over medium heat. Once hot, carefully add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side or until golden brown and crispy.
- 5
Serve
Remove from the skillet and drain on paper towels. Serve the crab cakes warm with your choice of two sides.