Crab Cakes Recipe

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  12 oz Crab, Lump
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  10.8 g Yellow Onion
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  10.8 g Celery
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  2 Garlic(6g)
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  0.3 cup Mayonnaise, Regular
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  2 tsp Lemon Juice, Fresh
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  2 tsp Soy Sauce, Low Sodium
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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tsp Old Bay seasoning blend
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  0.5 cup Bread Crumbs, Dry, Plain
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  2 tbsp Vegetable oil

Instructions

1. 1In a large mixing bowl, combine the drained canned crab, diced yellow onion, diced celery, minced garlic, mayonnaise, lemon juice, soy sauce, Dijon mustard, and Old Bay seasoning. Fold gently until just combined — do not break up the crab more than necessary.
2. 2Add the breadcrumbs and fold until the mixture holds together. It should be moist but firm enough to shape; do not overmix.
3. 3Divide the mixture into 4 equal portions and shape each into a patty about ¾ inch thick, pressing firmly so the cakes hold their shape. Set aside on a plate.
4. 4Heat the vegetable oil in a medium skillet over medium-high heat for 1–2 minutes until the oil is shimmering and a breadcrumb dropped in sizzles immediately.
5. 5Place the crab cakes in the skillet and cook undisturbed for 4–5 minutes until the bottom is deep golden brown and crispy.
6. 6Carefully flip each crab cake and cook for another 4–5 minutes until the second side is golden brown and the cakes are hot throughout.
7. 7Transfer the crab cakes to a paper towel-lined plate and let rest for 5 minutes.
8. 8Divide the crab cakes evenly into 4 airtight meal-prep containers, seal, and refrigerate for up to 3 days.