Quick Carolina Crab Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and parsley.
• STEP 2.Gently mix the ingredients together until well combined.
• STEP 3.Form the mixture into small patties, about 2-3 inches in diameter.
• STEP 4.Heat oil in a skillet over medium heat.
• STEP 5.Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy.
• STEP 6.Serve the crab cakes hot with tartar sauce or remoulade on the side.

Cooking Tips

• Be careful not to overmix the crab cake mixture, as it can make the crab cakes tough.
• For extra flavor, you can add a squeeze of lemon juice or a dash of hot sauce to the crab cake mixture.
• To make ahead, you can prepare the crab cake mixture and refrigerate it for up to 24 hours before cooking.

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 in a preheated oven at 350°F for about 10 minutes, or until heated through.
• Serve the crab cakes as an appetizer with a side of tartar sauce or remoulade, or as a main course with a salad or vegetables.