Crab Cakes

Crab Cakes


  • 1 pound fresh lump crabmeat
  • 1 egg
  • 1 tablespoon Dijon mustard, optional
  • 2 tablespoons flour, more for dredging
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • lemon wedges
  • salt and freshly ground black pepper


Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour. Cover; and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes. Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in flour. Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes. Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges. Makes 4.

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