Easy Crab Cakes
These Easy Crab Cakes are loaded with crab and cooked to perfection! Light and flakey on the inside and crisp and crunchy on the outside.
Equipment
- frying pan
- baking dish
Ingredients
Imperial Sauce
- ½ cup Hellmann's mayonaise
- 1 egg
- 1 tsp Old Bay Seasoning
- 1 tsp sugar
- 1 tsp fresh lemon juice
- ½ tsp Worcestershire sauce
Crab Cakes
- 1 lb crab meat lump, claw, wild caught
- 1 tbsp roasted red peppers finely chopped
- 1 tbsp onions finely chopped
- 1 tbsp Italian parsley finely chopped
- ½ cup plain bread crumbs
Instructions
Imperial Sauce
- In a small bowl, combine mayonnaise, egg, Old Bay seasoning, sugar, lemon juice and Worcestershire sauce.
Crab Cakes
- In a large bowl, combine crab meat, roasted red peppers, onions and parsley. Gently work them together until combined.
- Add imperial sauce to the crab mixture and combine, slowly mix in bread crumbs.
- Let the mixture sit for 10 minutes so that the bread crumbs will soak up any liquids.
- Divide the crab mixture into 4-6 (depending on how big you'd like to make the crab cakes) equal servings. Shape the mixture into a slightly rounded disk and sprinkle on some extra bread crumbs (both sides).
- Add olive oil to a large frying pan and warm over medium-high heat. Add crab cakes to the frying pan and sauté until golden brown about 2 minutes per side.
- Place crab cakes into a baking dish and bake in a preheated oven set at 350℉ for 15 minutes.
- Serve and enjoy!