Name: Blue Bayou Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 8 crab cakes
Cuisine: Southern
Ingredients: 1 pound lump crab meat; 1/2 cup bread crumbs; 1/4 cup mayonnaise; 1 large egg, beaten; 2 tablespoons Dijon mustard; 2 tablespoons Worcestershire sauce; 1/4 cup finely chopped bell pepper; 1/4 cup finely chopped red onion; 2 cloves garlic, minced; 1 tablespoon Old Bay seasoning; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; 2 tablespoons olive oil

Instructions

In a large mixing bowl, gently combine the lump crab meat, bread crumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, bell pepper, red onion, garlic, Old Bay seasoning, cayenne pepper, salt, and pepper. Be careful not to break up the crab meat too much; you want the crab cakes to have large lumps of crab.
Form the mixture into 8 crab cakes, shaping each one into a round patty about 1 inch thick. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the crab cakes to the skillet, making sure not to overcrowd the pan. Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve the Blue Bayou Crab Cakes warm, garnished with fresh herbs or a squeeze of lemon juice, if desired.

Ingredients

Instructions

Nutrition Facts

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