Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 3 tbsp. mayonnaise

  3. 4 tsp. Dijon mustard

  4. 1 tbsp. lemon juice

  5. 453 g crabmeat, picked through and excess water squeezed out

  6. 1 cup soft white breadcrumbs

  7. 1/4 cup finely chopped green onions

  8. 2 tbsp. chopped fresh parsley leaves

  9. 1 tsp. finely grated lemon peel

  10. 1/2 tsp. salt

  11. 1/4 tsp. cayenne pepper

  12. 2 tbsp. butter

  13. 2 tbsp. vegetable oil

Instructions Jump to Ingredients ↑

  1. Line a sheet pan with wax paper. Stir together egg, mayonnaise, Dijon and lemon juice in a large bowl. Add crab, breadcrumbs, green onions, parsley, lemon peel, salt and cayenne and stir until combined. Form tablespoonfuls of the crab mixture into 2 inch diameter crab cakes. Transfer the crab cakes to the prepared pan. Cover and refrigerate crab cakes 1 hour.

  2. Melt butter with oil in a large skillet over medium heat. Working in batches, add crab cakes to the skillet and cook about 2 minutes per side until browned and cooked through. Drain crab cakes on paper towels and serve.


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