Coastal Crab Cakes Recipe
Golden-seared lump crab cakes, lightly seasoned, served with tangy house dijonnaise.
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Ingredients
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Crab Cake Ingredients
Dijonnaise Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Add Breadcrumbs
Fold in the breadcrumbs into the crab mixture until evenly distributed. The mixture should hold together; if too wet, add more breadcrumbs.
- 3
Form the Cakes
Shape the crab mixture into 8 equal-sized patties, about 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes, cooking for about 4-5 minutes on each side, or until they are golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
Dijonnaise Preparation
- 5
Mix the Dijonnaise
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.