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Easy Crab Cakes

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb lump crab meat
  • 1 egg
  • 2 tsp Worcestershire sauce
  • 1/4 tsp Dijon mustard
  • 2 Tbsp mayonnaise
  • 1 Tbsp sour cream
  • 1 tsp lemon juice
  • 1 tsp parsley flakes dried or fresh
  • 1 tsp Creole seasoning or old bay
  • 1/2 C breadcrumbs

Method
 

  1. In a large mixing bowl, combine all ingredients except for crab meat and breadcrumbs.
  2. Gently fold the crab meat into the wet mix, being careful not to break up any lumps. Add the breadcrumbs and gently toss to combine throughout. Shape into cakes.
  3. I like to let the crab cakes rest in the refrigerator for up to an hour before cooking. Pull from the fridge and there’s a few ways to cook these, Pan fry for 5 minutes per side with a little avocado oil, bake at 375°F for 12-15 minutes until evenly browned on each side or my favorite way, grill them! I grill them on my griddle, or you can use some tin foil, so they don’t fall through the grates and cook evenly on each side for 10-12 minutes.
    Enjoy!