Ingredients

The following ingredients have 4 Servings
  • 8 oz. crab meat (picked through to remove any shell pieces (see notes))
  • 1 egg
  • 2 green onions (thinly sliced (white, green, and light green parts))
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon hot sauce (more or less depending on spice level preference)
  • 1/3 cup plain breadcrumbs (regular or panko is fine)
  • canola oil (for frying (or another neutral tasting oil))
  • fresh lemon slices, fresh chopped parsley, and tartar sauce or remoulade sauce (for serving (optional))

Instruction

  • Combine all ingredients (except for canola oil) in a medium bowl.
  • Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1/4 cup oil to the skillet. (I recommend 12 inch - anything smaller than that and you may need to cook two batches.)
  • Use a large ice cream scoop / disher scoop to get a portion of the crab cake mix from the bowl (or smaller, cookie scoop to make mini crab cakes). Place directly into the hot oil in the skillet and use the back of a fish spatula to press down on the top. (Alternatively, you can divide into four-six equal portions and form patties with your hands.)
  • Cook the patties for 3-4 minutes, flip carefully, and cook for another 3-4 minutes (more or less time depending on how big the patties are or how hot your burners are) over medium-high heat, until the outside is golden brown and crispy.
  • Place cooked crab cakes on a paper towel lined plate. Serve with a squeeze of fresh lemon juice and garnish of fresh parsley, and tartar sauce or remoulade sauce, on their own or in a bun or lettuce wrap as a sandwich.