Gulf Crab Cakes Recipe

Gulf Crab Cakes Preparation

1. 1

   Prepare the Crab Mixture

   In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Gently fold the ingredients together, being careful not to break up the crab meat too much.

2. 2

   Add Breadcrumbs

   Once the mixture is well combined, add the panko breadcrumbs to the bowl. Mix gently until the breadcrumbs are evenly distributed. If the mixture feels too wet, you can add a little more panko until the desired consistency is reached.

3. 3

   Form the Cakes

   Using your hands, shape the crab mixture into patties about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate or tray lined with parchment paper.

4. 4

   Chill the Crab Cakes

   Cover the tray with plastic wrap and refrigerate for at least 30 minutes. This allows the cakes to firm up and makes them easier to cook.

5. 5

   Cook the Crab Cakes

   In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes, in batches if necessary, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and cooked through.

6. 6

   Serve

   Transfer the cooked crab cakes to a paper towel-lined plate to absorb any excess oil. Serve warm with Sriracha-Lemon Aioli.