Grey Poupon Crab Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine lump crab meat, breadcrumbs, mayonnaise, Grey Poupon Dijon Mustard, chopped parsley, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
• STEP 2.Gently mix the ingredients together until well combined, being careful not to break up the crab meat too much.
• STEP 3.Form the mixture into small patties and place them on a baking sheet lined with parchment paper.
• STEP 4.Heat a skillet over medium heat and add olive oil. Cook the crab cakes for about 3-4 minutes on each side, until golden brown and crispy.
• STEP 5.Serve the Grey Poupon Crab Cakes hot with a side of tartar sauce or remoulade sauce.

Cooking Tips

• Make sure to use lump crab meat for the best texture and flavor.
• Chilling the crab cake mixture in the refrigerator for 30 minutes before shaping them will help them hold their shape better.
• To make ahead, you can prepare the crab cakes and refrigerate them for up to 24 hours before cooking.
• If you don't have Grey Poupon Dijon Mustard, you can use any other Dijon mustard as a substitute.

Storage and Serving

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the crab cakes on a baking sheet and bake in a preheated oven at 350°F for about 10-12 minutes, or until heated through.
• Serve the crab cakes as an appetizer or as a main dish with a side salad or roasted vegetables.