Crab Cake (3oz) Recipe
Indulge in our delectable 3oz Crab Cake, crafted from the freshest lump crab meat and seasoned to perfection. Each bite delivers a delightful balance of tender seafood and a crispy golden exterior, served with a zesty remoulade that enhances its rich flavors. Perfect as an appetizer or a light main dish, this is a true coastal classic that will transport your taste buds straight to the shore.
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
Prepare the Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onion, bread crumbs, beaten egg, salt, and black pepper. Mix gently until all ingredients are well incorporated.
Form the Cakes
Using your hands, shape the crab mixture into 3-ounce patties, ensuring they hold together well.
Heat the Oil
In a large skillet, heat the oil over medium heat until hot but not smoking.
Fry the Cakes
Carefully place the crab cakes in the skillet and fry for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Drain and Serve
Once cooked, remove the crab cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with your choice of dipping sauce.