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Ingredients
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Crab Cake Ingredients
Method
Preparation Directions
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, finely chopped celery, finely chopped radishes, beaten egg, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, shape the crab mixture into patties, about 3 inches in diameter and 1 inch thick. You should be able to make about 8 cakes.
- 3
Chill the Cakes
Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
Heat the olive oil in a large skillet 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.
- 5
Serve
Remove from the skillet and place on paper towels to drain excess oil. Serve warm with truffle remoulade on the side.