Crab Cakes
1 min read
Serves
| 225 g (8 oz)crablump crab, drained — half a 16 oz can | gently mix crab | heat a skillet3–5 min | for variations30 min | while some recipes might6–8 min |
|---|---|---|---|---|
| 1eggs | ||||
| ½ tablespoonmayonnaise | ||||
| ½ teaspoonDijon mustard | ||||
| ½ pinchdillfresh or dried | ||||
| for sautéingbutter |
Method
- gently mix crab In a large bowl, gently mix crab, eggs, mayonnaise, Dijon mustard, and dill with a fork, taking care not to break up the crab too much. Form the mixture into patties.
- 3–5 minHeat a skillet over medium heat and melt a sufficient amount of butter. Sauté the crab cakes until they are golden brown and fully firm, about 3-5 minutes per side.
- 30 minfor variations Optional: For variations, you may add a sprinkle of Cajun spice to the crab mixture for a different flavor, but be mindful of the additional salt.
- 6–8 minwhile some recipes might Note: While some recipes might suggest adding diced peppers, this version stays true to simplicity, focusing on the crab's flavor. Serve the crab cakes with tartar sauce or a squeeze of lemon.