Crab Cakes Recipe
Delicious crab cakes served with a tangy sauce.
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Ingredients
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Crab Cakes
Tangy Sauce
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, bread crumbs, eggs, salt, and black pepper. Mix gently until all ingredients are well combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the patties for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once 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 golden brown and crispy. Remove the crab cakes and place them on a plate lined with paper towels to drain excess oil.
Tangy Sauce
- 5
Prepare the Sauce
In a small mixing bowl, combine the mayonnaise, ketchup, lemon juice, hot sauce, and salt. Whisk together until smooth and well blended.
