Crab Cakes With Creole Mustard Vinaigrette Recipe
Recipe information
Make Crab Cakes With Creole Mustard Vinaigrette in just 1h . 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
Crab Cakes
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.
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