Instructions:
- Combine all the ingredients (except butter) together in a bowl. Use a rubber spatula and fold ingredients together carefully, making sure not to break up the pieces of lump crab.
- Form the mixture into 4 equally sized balls and place on a plate. Chill in the fridge for 1 hour. This will help to make sure your crab cakes don’t fall apart.
- Heat the butter in skillet over medium heat. Add the crab cakes and cook for 3-5 minutes until golden brown on the bottom.
- Use a spatula to flip the crab cakes and lightly press down on each one to form into a cake instead of a ball. Cook for 2-4 minutes, until golden brown.
- Remove the crab cakes and sprinkle with minced green onions (optional) and serve with crab cake sauce.
Baking Instructions (if you prefer to bake instead of pan-frying them)
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Form into patties per instructions above.
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Bake on a parchment paper lined baking sheet at 450F degrees for 10-12 minutes, flipping halfway, until golden brown.
Expert Tips:
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- Place the uncooked crab cakes in the freezer for 20 minutes before cooking for the best results. This helps them to stay together while cooking.
- Use a nonstick skillet to prevent sticking.
- Use a thin, flat spatula to flip the crab cakes – the thinner the better as it’s easier to get underneath them and flip without incident!
- Make sure to keep the temperature of the pan at medium – any higher and the butter will start to burn.
Nutrition:
Continue reading nutrition on the next page
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