Prized for its soft, delicate, sweet taste, lump crab meat is perfect for making crab cakes. Pan-fried until golden brown, these crab cakes are served with a Dijon mustard sauce.
Prep time: 15 min • Cook Time: 20 min • Makes: 6 crab cakes
Ingredients
Crab Cakes:
2 eggs, beaten
2 tablespoons mayonnaise
1 green onion, finely chopped
1/3 cup red bell pepper, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 pound lump crabmeat, drained and any shell removed
1/2 cup panko (or seasoned breadcrumbs)
2-3 tablespoons canola oil
2 tablespoons butter
Dijon Sauce (makes about 1/2 cup):
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 small clove garlic, minced
¼ teaspoon white pepper
1 tablespoon fresh lemon juice
Directions
-
- In a bowl, combine all Dijon Sauce ingredients and stir. Cover and refrigerate until ready to serve, or for up to 3 days.
- In a large bowl, stir together beaten eggs, mayonnaise, green onion, red pepper, Worcestershire sauce, Old Bay seasoning, salt and pepper.
- Add crab meat and panko breadcrumbs, then gently fold into egg mixture, making sure to keep crab meat in lumps.
- Using an ice cream scoop, form mixture into 6 crab cakes and place them on parchment lined baking sheet.
- Cover with plastic wrap, then refrigerate for 1 hour.
- Heat 2-3 tablespoons canola oil or butter in a large skillet over medium-high heat. Working in batches, fry crab cakes for 3-5 minutes per side, or until golden brown and cooked through.
- Serve immediately with Dijon sauce and fresh lemon wedges.
