Crab Cakes

Photo: Jennifer Davick; Styling: Ginny Branch

If there's one thing we can't resist, it's a crab cake done right. Check out our latest creation for Crab Cakes.

Yield: Makes 8 servings
Recipe from Coastal Living

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Ingredients

  • 1 large egg, lightly beaten
  • 1/2 cup cracker crumbs (about 12 crackers)
  • 2 tablespoons minced green onions
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon seafood seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 pound lump crabmeat, picked
  • Vegetable oil
  • Lemon wedges

Preparation

  1. 1. Combine first 10 ingredients in a large bowl, stirring until well blended. Gently fold in crabmeat. Form mixture into 8 crab cakes (about 1/3 cup each). Cover and chill 1 hour or until ready to cook.
  2. 2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook crab cakes (in batches, if necessary) 2 to 3 minutes on each side or until golden brown. Serve with lemon wedges.
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