Crab Cakes With Creole Mustard Vinaigrette Recipe
Indulge in our succulent crab cakes, expertly crafted with fresh, lump crab meat and a blend of seasonings that dance on your palate. Each golden-brown cake is perfectly crispy on the outside, while remaining tender and flavorful on the inside. Paired with our zesty Creole mustard vinaigrette, this dish delivers a delightful kick that enhances the sweetness of the crab. A seafood lover's dream, these crab cakes are sure to leave you craving more!
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and bread crumbs. Mix gently to combine.
- 2
Add the Egg
Fold in the beaten egg, and season with salt and black pepper to taste. Make sure the mixture holds together but is not overly wet.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 5
Cook the Cakes
In a large skillet, heat the olive oil over medium heat. Add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
