← Back
Crab cakes
Ingredients
- eggs
- mayo
- dijon mustard
- canned crab meat
- bread crumbs
- lemon
Instructions
1. In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.
2. In a medium bowl, mix crabmeat, panko, and parsley. Fold in egg mixture, then form into 8 patties.
3. In a large skillet over medium heat, coat pan with oil and heat until shimmering. Working in batches and adding more oil if needed, cook crab cakes, turning once, until golden and crispy, 3 to 5 minutes per side.
4. Transfer crab cakes to a platter. Serve with lemon wedges and tartar sauce alongside.