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Preparation:
Prepare the crab cake batter:
In a large bowl, beat the egg, then add the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce (if using), parsley, chives, salt and pepper.
Gently fold in the crab meat, trying not to break it up too much, to keep nice chunks in the crab cakes.
Add the breadcrumbs and mix until all the ingredients are well incorporated. The dough should be firm enough to form patties; if it is too wet, add a little more breadcrumbs.
Forming the crab cakes:
Divide the dough into equal portions (about 6 to 8 patties depending on the desired size) and shape them into patties about 2 cm thick.
Place the shaped crab cakes on a baking sheet and refrigerate for at least 30 minutes. This will help them hold together better when cooking.
Cooking the crab cakes:
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the crab cakes and cook for 3 to 5 minutes on each side, until golden brown and crispy. Be careful not to overcrowd the pan; cook in batches if necessary.
Remove the crab cakes from the pan and drain on paper towels.
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