Crab Cakes

Name: Crab Cakes
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 12
Cuisine: American
Ingredients: 2 pieces Egg (2 eggs); 2 ½ tbsp Mayonnaise (2½ tablespoons mayonnaise); 1 ½ tsp Dijon Mustard (1½ teaspoon dijon mustard); 1 tsp Worcestershire Sauce (1 teaspoon Worcestershire sauce); 1 ½ tsp Old Bay Seasoning (1½ teaspoon old bay seasoning); ½ tsp Table Salt (½ teaspoon salt); ¼ cup Celery (¼ cup celery (finely chopped )); 1 lb Lump Crabmeat (1 pound lump crab meat); ½ cup Panko (½ cup panko); 0 pieces Vegetable Oil (vegetable oil (for pan frying ))

Crab Cakes - Appetizer,Main Course (American)

11 minAmerican

Servings12

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Dairy Free
Pescatarian

Steps

1In a large mixing bowl, combine the eggs, mayonnaise, dijon mustard, Worcestershire, old bay, salt, celery, and parsley. Mix well.
2Before adding the lump crab, check it over for any hard or sharp pieces of shell in the mixture. I lay it out on a paper towel and use my fingers to feel for any sharp bits (pieces of the claws) that need to be removed.
3Add the lump crab and panko to the egg mixture gently and fold together the mixture using a rubber spatula or a spoon.
4Shape the mixture into 12 small cakes (1/4 cup per cake) and refrigerate them for one hour or more. This helps them to bind together.
5Preheat a nonstick skillet and add a thin layer of oil. Pan fry each crab cake for about 4 minutes per side (or until they are golden brown).
6Serve warm crab cakes immediately with tartar sauce.