Louisiana Lump Crab Cakes Recipe
Two pan seared Crab Cakes made with Louisiana Lump Crabmeat, served with a Spicy Aioli
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Ingredients
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Crab Cakes
Method
Preparation and Cooking
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crabmeat too much.
- 2
Form the Crab Cakes
Divide the mixture into four equal portions and shape each portion into a patty about 1 inch thick. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and heated through.
- 4
Serve
Remove the crab cakes from the skillet and let them drain on paper towels. Serve warm with Spicy Aioli on the side.
