Crab Cakes Recipe
Fresh Alaskan crab cakes, served with a cilantro lime sweet corn salsa, finished with a chipotle aioli
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well combined. Be careful not to break the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into small patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape while cooking.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through.
- 5
Serve
Serve the crab cakes warm with cilantro lime sweet corn salsa and chipotle aioli on the side.
