Crab Cake Recipe
Delicious crab cakes served with a tangy sauce.
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Ingredients
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Crab Cake Ingredients
Tangy Sauce Ingredients
Method
Crab Cake Preparation
- 1
Mix the Crab Cake Ingredients
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, bread crumbs, beaten egg, salt, and black pepper. Mix gently until all ingredients are evenly combined.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 2-3 inches in diameter and 1 inch thick. Place the formed patties on a tray lined with parchment paper.
- 3
Chill the Patties
Cover the tray with plastic wrap and refrigerate the patties for at least 30 minutes to help them hold together while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes per side or until golden brown and crispy. Remove from the skillet and place on paper towels to absorb excess oil.
Tangy Sauce Preparation
- 5
Mix the Sauce Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, hot sauce, and salt. Whisk together until smooth and well combined.
- 6
Serve
Serve the crab cakes hot, drizzled with the tangy sauce or on the side for dipping.
