Crab Cakes

Ingredients

Core

• Lump crab meat, picked clean
• 1/3 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 large egg
• Breadcrumbs or crushed crackers

Seasoning & Spices

• Worcestershire sauce
• Fresh ginger, grated
• Ground nutmeg (pinch)
• Red pepper flakes (to taste)
• Salt and black pepper

For Cooking

• Neutral oil or butter for pan-frying

Instructions

Mix

• In a large bowl, combine mayonnaise, Dijon, egg, Worcestershire, ginger, nutmeg, red pepper flakes, salt, and pepper.
• Gently fold in crab meat and breadcrumbs until just combined. Do not overmix.

Shape

• Form into palm-sized patties.
• Chill 10 minutes to firm up.

Sear

• Heat oil in a skillet over medium.
• Cook cakes 3–5 minutes per side until golden brown.

Serve

• Drain briefly on paper towels.
• Serve hot with dipping sauce.

Overseer’s Notes

• Use fresh lump crab for best texture.
• Chill before cooking to prevent collapse.
• Excellent for parties or light dinners.

Pairings

• Lemon aioli
• Side salad
• Roasted potatoes

Timeline (≈ 35 min total)

• Prep: 20 min
• Cook: 15 min