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Gently pick through the crab meat to remove any remaining shells or cartilage. Make sure the crab meat is lump and not overly shredded, which helps maintain the cakes' texture.
Once cleaned, set the crab meat aside in a large mixing bowl.
Step 2: Make the Crab Cake Mixture
In a separate bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper.
Stir in the chopped green onions, parsley, and breadcrumbs. The mixture should be slightly wet but firm enough to form cakes.
Carefully fold the crab meat into the mixture, being gentle to keep the lumps intact. The goal is to coat the crab evenly without breaking it up too much.
Once combined, cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the crab cakes hold their shape during cooking.
Step 3: Form the Crab Cakes
After the mixture has chilled, divide it into 6-8 equal portions, depending on the size of the cakes you prefer.
Shape each portion into a round patty, about 3/4 inch thick. If the mixture is too sticky, you can lightly dust your hands with flour to help shape the cakes.
Step 4: Fry the Crab Cakes
Heat the butter and vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the crab cakes to the skillet, being careful not to overcrowd the pan. Fry the cakes for 3-4 minutes on each side, or until golden brown and crispy.
Use a spatula to flip the cakes gently, making sure they don’t break apart. If necessary, cook in batches to avoid overcrowding the pan.
Step 5: Serve
Once the crab cakes are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
Serve the crab cakes hot with a side of tangy remoulade sauce or a simple squeeze of fresh lemon. Pair with a side of coleslaw, roasted vegetables, or a light salad.
Serving and Storage Tips
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