crab cakes

How To Make crab cakes

• 1

  For the crab, I used canned. Drain and check the crab meat for any shell fragments. (I used four 170 g (6 oz) cans, drained weight is 120 g (4¼ oz) that makes the total drained weight 480 g (17 oz) which worked perfect for the recipe.
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  2

  To a mixing bowl, add the eggs, mayo, Dijon mustard, Worcestershire sauce, Old Bay, celery, and parsley in a large bowl and mix well.
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  3

  Add the drained crab and panko to the wet mixture.
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  4

  Gently fold mixture together until just combined, being careful not to shred the crab meat.
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  5

  Use a ½ cup measuring spoon and scoop out ½ cup packed mixture, add that to your hands and shape into a ball, place on a large plate and press down and shape the sides to make a patty. You will make 6 cakes using the ½ cup measuring spoon to measure. Cover with plastic wrap and refrigerate for at least 1 hour.
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  6

  Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
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  7

  Serve with sides of your choice and lemon wedges if desired. Enjoy.
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