Ingredients
– 1 pound fresh lump crab meat
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg
– 2 teaspoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 tablespoon fresh lemon juice
– 2 green onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Olive oil for frying
Equipment Needed
– Mixing bowl
– Measuring cups and spoons
– Non-stick skillet or frying pan
– Spatula
– Baking sheet (optional, for keeping crab cakes warm)
Step-by-Step Instructions
First, I start by gently removing any shells from the crab meat, being careful not to break it up too much. It’s essential to maintain those lovely lumps of crab for texture. In a large mixing bowl, I combine the crab meat with breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, green onions, garlic, and Old Bay seasoning. I like to use my hands to mix everything gently, just until it’s combined, as overmixing can lead to tough crab cakes. The smell of the mustard and Worcestershire sauce is so inviting! (See the next page below to continue steps…)