Crab Cakes
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
8
INGREDIENTS
1/3 C mayonnaise
1 large egg, beaten
2 Tbs Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp hot sauce
Kosher salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
1 C panko bread crumbs
2 Tbs. Freshly Chopped Parsley
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
INSTRUCTIONS
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
In a medium bowl, stir together crabmeat, half of panko, and parsley. Fold in mayo mixture, then form into 8 patties.
Coat crab cakes patties with remianing panko
In a large skillet over medium-high heat, coat pan with oil and heat until shimmering.
Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.
About Crab Cakes
While I love crab cakes, I rarely order them at a restaurant as an appetizer because they are usually super expensive and you get 2 tiny little bites. They’re quite easy to make so you should just go get your own lump crab meat and make them yourself! If you don’t have crab, tuna works, too.
