Crab Cake
Crab cakes are a signature seafood dish of the American East Coast, made by gently folding crab meat with mayonnaise, Dijon mustard, egg, breadcrumbs, parsley, and lemon juice, then shaping the mixture into patties and pan-frying in butter until golden on each side. Mixing the crab meat with a light touch preserves the large flakes that give each bite its distinctive texture. Lemon juice brightens the flavor and tempers any fishiness. Chilling the formed patties for thirty minutes firms them enough to flip in the pan without breaking apart. The finished crab cake has a crisp, buttery exterior enclosing moist, sweet crab.
Adjust Servings
Instructions
- 1
Drain and dry the crab meat.
- 2
Mix mayonnaise, mustard, egg, breadcrumbs, parsley, lemon juice.
- 3
Fold in crab meat gently and shape into patties.
- 4
Refrigerate 30 minutes to firm up.
- 5
Pan-fry in butter 4 minutes per side until golden.
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