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
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.
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.
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.
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.
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.