CRAB CAKES
Who loves Crab Cakes? I know I do lol.
These crab cakes are made from lump crab meat with just enough filler to bind the crabmeat together.
My family loves this crab cake recipe on pineapple craisin coleslaw as a sandwich on grilled buns.
PREP TIME: 10 Mins
TOTAL TIME: 30 Mins
YIELDS: 8
INGREDIENTS
- 1 pound jumbo lump crab meat, (picked for shells)
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large egg, (beaten)
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons fresh chopped parsley
- 1 teaspoon Old Bay
- 1/4 cup panko bread crumbs
- 1 tablespoon olive or vegetable oil
INSTRUCTIONS
1_ In a medium bowl, carefully pick over the crab and remove any shells.
2_ In a small bowl, stir together the mayonnaise, dijon mustard, old bay, Worcestershire sauce, egg, pepper, and parsley.
3_ Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much.
4_ Gently fold in the breadcrumbs.
5_ Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment paper.
6_ Chill & rest for 15-20 minutes.
7_ Heat olive or vegetable oil in a large skillet over medium-high heat.
8_ Add the crab cakes and cook over medium - high heat until golden brown (approximately 3-4 minutes.)
9_ Turn the crab cakes over with a spatula. Cook until golden brown, crispy & cooked throughout (approximately 3 minutes.)
10_ Transfer to a serving platter and serve immediately with tartar sauce & lemon wedges, if desired.
