Crab Cakes Recipe
lump crab | red peppers | remoulade | panko GF* | lemon
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Ingredients
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Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the lump crab meat, chopped red bell pepper, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, green onions, salt, and black pepper. Be careful not to break apart the crab meat too much.
- 2
Form the Cakes
Once the mixture is well combined, form it into small patties, about 2-3 inches in diameter. You should get about 8-10 cakes, depending on the size.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 3-4 minutes on each side or until golden brown and crispy.
- 5
Serve
Remove the crab cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with remoulade sauce and lemon wedges.
