Crab Cake

Recipe

Easy

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Basic crab cake recipe, starts with pasteurized or canned crab meat and is easily adjusted to suit your own tastes. We like bell peppers and onions in ours.

~ Beth

American

Cuisine:

Servings:

1 h 30 m

Total Time:

12

Ingredients

Swipe up to see the list of ingredients... 

1-4

– Drain the crab meat of any liquid and pick through for any shells. – Set the cab aside. – Add mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, eggs, onions, bell peppers, and parsley in a large bowl. – Mix together until well combined.

5-6

– Add crab and gently mix to combine. – Sprinkle bread crumbs over the mixture and mix just combined.

7-9

– Place the crab mixture in the refrigerator.  – Form the crab mixture into patties and place on a parchment paper-lined plate. – Place the plate in the refrigerator for an additional to one hour.

10-12

– When you are ready to cook, heat a skillet over medium high heat and add vegetable oil to cover the bottom of the skillet. – Allow the oil to get hot. – Add crab cakes to the hot oil and leave until the bottoms turn golden brown.

&

– Carefully flip the crab cakes over and cook until the other side is medium brown. – Remove from the skillet and place on paper towels or a draining rack. – Serve with lemons, cocktail sauce, tartar sauce, or your favorite remoulade.

Enjoy!

Another recipe I am sure you will enjoy (tap the image to go to the blog):

Easy Crab Stuffed Mushrooms