Skillet Crab Cakes with Dijon
Pan fried crab patties made with lump crab, Dijon, Worcestershire sauce, green onions, and bell pepper.
Equipment
- Large skillet
- Mixing bowl
- Spatula
- Parchment lined plate
Ingredients
Main Ingredients
- 2 slices dry bread crusts removed and torn into fine crumbs
- 1 lb lump crab meat drained and picked over for shell
- 1 large egg
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp seafood seasoning
- 1 tbsp Worcestershire sauce
- ½ cup green onions finely chopped
- ½ cup red bell pepper finely chopped
- ¼ tsp black pepper
- ¼ cup vegetable oil for pan frying
Instructions
Cooking
- Mix. Whisk the egg, mayonnaise, mustard, Worcestershire, seasoning, and pepper, then fold in the bread, vegetables, and crab.
- Shape and chill. Form 8 patties and refrigerate for 30 minutes until firm.
- Fry. Cook in hot oil over medium heat for 4 to 5 minutes per side until golden and 145 degrees F inside.
- Drain. Move to a paper towel lined plate and serve hot.
Notes
Substitutions: Panko can replace the bread, using 1/2 cup. Pasteurized refrigerated crab works well.
Tips: Pat the crab dry and chill the patties for 30 minutes so they hold together. Flip only once.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Freeze unfried patties for up to 2 months.