Seared until golden in a hot skillet, these crab cakes are tender, slightly spicy, and exactly the kind of crab cake that made me fall in love with this dish in the first place.
WHY YOU'LL LOVE THIS RECIPE
Seared in a hot skillet until deeply golden on both sides, these crab cakes have that perfect contrast of crispy exterior and tender, crab-forward interior.
INGREDIENTS
For this recipe, you need: Lump crab, Egg, Spicy mayo, Dijon mustard, Worcestershire sauce, Panko breadcrumbs, Plain breadcrumbs, Garlic, Cajun seasoning, Onion powder, and more
In a large bowl, mix the crab meat, egg, spicy mayo, Dijon mustard, breadcrumbs, garlic, seasonings, red pepper flakes, Worcestershire sauce, and lemon juice.
STEP 1: COMBINE THE INGREDIENTS
Fold everything together gently until just incorporated. Be careful not to overmix or break up the crab meat too much.
STEP 2: FOLD GENTLY
Scoop the mixture into 2 tablespoon-sized portions and flatten each one gently into a disc shape. Place on a parchment-lined tray and chill in the fridge for 30 minutes.
STEP 3: PORTION AND CHILL
In a medium skillet, add vegetable oil and heat over medium heat. Add the crab cakes and let them sear for 3-4 minutes. Carefully flip and cook for another 3 to 4 minutes.
STEP 4: SEAR THE CRAB CAKES
Transfer to a paper towel-lined plate briefly to drain any excess oil, then serve hot alongside crab cake sauce for dipping.
STEP 5: SERVE
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