Crab Cakes Recipe

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  Crab, Lump(170g)
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  Yellow Onion(43g)
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  Celery(43g)
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  Garlic(15g)
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  Mayonnaise, Regular(60g)
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  Lemon Juice, Fresh(10g)
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  Soy Sauce, Low Sodium(10g)
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  Mustard, Dijon(10g)

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

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  Old Bay seasoning blend(5g)
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  Bread Crumbs, Dry, Plain(120g)
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  Vegetable oil(30g)

Instructions

1. 1In a mixing bowl, combine the drained crab, diced onion, diced celery, minced garlic, mayonnaise, lemon juice, soy sauce, Dijon mustard, and Old Bay seasoning—fold gently until just combined.
2. 2Add the breadcrumbs and fold gently until the mixture just holds together; do not overmix.
3. 3Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing firmly so the cakes hold together—set aside on a plate.
4. 4Heat the vegetable oil in a medium sauté pan over medium-high heat for 1–2 minutes until shimmering.
5. 5Place the crab cakes in the pan one at a time and cook undisturbed for 4–5 minutes over medium-high heat until the bottom is golden brown and crispy.
6. 6Carefully flip each crab cake and cook for another 4–5 minutes over medium-high heat until the second side is golden brown and the interior is hot throughout.
7. 7Transfer the crab cakes to a paper towel-lined plate to drain excess oil.
8. 8Divide the crab cakes evenly into 4 airtight containers while still warm, allowing them to cool before sealing and refrigerating for up to 3 days.