Crab Cakes Recipe

Begin by gently folding together the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and minced parsley in a mixing bowl. The goal is to combine the ingredients without breaking up the chunks of crab meat too much.

As a chef, I take pride in using only the freshest and most sustainable seafood in my dishes. When selecting crab meat for this recipe, be sure to choose lump crab meat for its delicate texture and sweet flavor.

Once the ingredients are well combined, divide the mixture into equal portions and form them into patties. To ensure the Crab Cakes hold together during cooking, it is important to chill them in the refrigerator for at least 30 minutes before frying.

In a large skillet, heat vegetable oil over medium-high heat. Carefully place the chilled Crab Cakes into the skillet and cook until golden brown on each side, approximately 3-4 minutes per side.

After many years of working in various kitchens, I have honed my skills to create dishes that are both visually appealing and full of flavor. The final step in this recipe for Crab Cakes is to serve them hot with a side of lemon wedges and tartar sauce for dipping. Enjoy the delicious combination of sweet crab meat and savory seasonings in every bite. Bon appétit!.