Crab Cake Recipe
Indulge in our delectable Crab Cake, featuring succulent lump crab meat delicately mixed with a blend of aromatic spices and herbs. Each cake is expertly pan-seared to golden perfection, delivering a crispy exterior and a tender, flavorful center. Served with a zesty remoulade sauce and a side of fresh greens, this dish is a coastal delight that will transport your taste buds straight to the ocean's edge.
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Ingredients
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Crab Cake Ingredients
Method
Cooking Instructions
- 1
Prepare the Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onion, finely chopped celery, and the beaten egg. Mix gently to combine without breaking up the crab meat too much.
- 2
Add the Bread Crumbs
Fold in the bread crumbs until just incorporated. Season the mixture with salt and black pepper to taste. If the mixture feels too loose, add more bread crumbs as needed.
- 3
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter, and place them on a parchment-lined baking sheet.
- 4
Chill the Patties
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the patties hold their shape.
- 5
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for about 4-5 minutes per side or until golden brown and crispy.
- 6
Serve
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce.