Crab Cakes Recipe
Succulent crab cakes made with fresh lump crab meat, seasoned to perfection, and lightly fried to a golden brown, served with a zesty remoulade sauce.
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Ingredients
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Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large bowl, combine crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Gently mix until all ingredients are well combined.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place the formed cakes on a plate.
- 3
Chill the Cakes
Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 4
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown.
- 5
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
