Gelatin Free Classic Crab Cakes

Total time1 hr 32 min

Prep time20 min

Cook time12 min

4.6

(21)

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Ingredients

4 servings

1 lb jumbo lump crab meat, picked over for shells
⅓ cup mayonnaise
1 large egg, lightly beaten
1 tbsp dijon mustard
1 tsp worcestershire sauce
1 tsp old bay seasoning
½ tsp hot sauce
2 tbsp fresh flat-leaf parsley, finely chopped
½ cup plain breadcrumbs
½ tsp kosher salt
¼ tsp black pepper
2 tbsp unsalted butter
2 tbsp canola oil or vegetable oil

For serving

lemon wedges, for serving (optional)
tartar sauce or remoulade, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, parsley, salt, and pepper until smooth and combined.
2
Add the crab meat and breadcrumbs to the bowl. Using a rubber spatula or your hands, fold gently until just combined — work carefully to keep the large lumps of crab intact as much as possible.

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