West Coast Crab Cakes Recipe
Chilean crab, baby shrimp, corn sofrito, saffron aioli - a Water St. Cafe tradition!
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Ingredients
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Crab Cake Mixture
Method
Preparing the Crab Cakes
- 1
Mix the Crab Cake Ingredients
In a large bowl, combine Chilean crab meat, baby shrimp, corn, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and egg. Mix gently until well combined. Season with salt and black pepper to taste.
- 2
Form the Cakes
Add breadcrumbs to the mixture and fold gently until just combined. Form the mixture into patties (about 2-3 inches in diameter) and place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 30 minutes to help the cakes hold together during cooking.
- 4
Cook the Crab Cakes
Heat a large skillet over medium heat and add oil. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and heated through.
