Crab Cakes

Crab Cakes 


1 large egg, beaten to blend

1/3 c. mayonnaise

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. hot sauce

Kosher salt

Freshly ground black pepper

1 lb. jumbo lump crabmeat, picked through

3/4 c. panko bread crumbs or saltines

2 tbsp. chopped fresh parsley 

1/4 c. (or more) canola oil

Lemon wedges and tartar sauce, for serving


In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.

In a medium bowl, mix crabmeat, panko, and parsley. Fold in egg mixture, then form into 8 patties.

In a large skillet over medium heat, coat pan with oil and heat until shimmering. Working in batches and adding more oil if needed, cook crab cakes, turning once, until golden and crispy, 3 to 5 minutes per side.

Transfer crab cakes to a platter. Serve with lemon wedges and tartar sauce alongside.

Post a Comment

Previous Post Next Post