Louisiana Crab Cake A La Carte Recipe
Make Louisiana Crab Cake A La Carte Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Ingredients
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Be careful to not break up the crab meat too much.
- 2
Add Vegetables and Binder
Fold in the chopped green onions, finely chopped red bell pepper, and celery into the crab mixture. Then add the beaten egg and bread crumbs. Mix until everything is well combined.
- 3
Season the Mixture
Season the mixture with salt and black pepper to taste. Adjust seasoning as necessary.
- 4
Form the Crab Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 5
Chill the Patties
Cover the crab cake patties with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 6
Fry the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crab cakes in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown.
- 7
Serve
Remove the crab cakes from the skillet and place them on paper towels to drain any excess oil. Serve warm with your favorite dipping sauce or remoulade.