Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 8 ounces fresh lump crabmeat, picked through

  3. 1/2 cup soft white breadcrumbs

  4. 2 tbsp. mayonnaise

  5. 2 tbsp. chopped fresh Italian parsley leaves

  6. 1 tbsp. coarse grain Dijon mustard

  7. 1 tbsp. chopped green onion

  8. 2 tsp. lime juice

  9. 2 tbsp. minces green chile

  10. 1/4 tsp. Worcestershire sauce

  11. 1/2 tsp. salt

  12. 1/4 tsp. pepper

  13. 1 large egg, beaten to blend

  14. 2 tbsp. butter

Instructions Jump to Ingredients ↑

  1. Combine the crabmeat, breadcrumbs, mayonnaise, parsley, Dijon, green onion, lime juice, chilies, Worcestershire, salt and pepper in a large bowl. Add the egg and stir until well combined. Form the crab mixture into small patties, using 1/4 cup for each patty. Cover and refrigerate the crab cakes 1 hour.

  2. Melt the butter in a large skillet over medium heat. Working in batches, add the crab cakes to the skillet and cook about 2 minutes per side until golden brown. Drain the crab cakes on paper towels and serve immediately.


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