Ingredients
Equipment
Method
- Combine crab meat, mayonnaise, mustard, eggs, minced onion, minced green and red peppers, seasoned bread crumbs, and parsley in a large mixing bowl.
- Mix thoroughly until all ingredients are well incorporated. The mixture should hold together but remain somewhat loose.
- Using an ice cream scoop, portion the mixture into approximately 12 equal portions.
- Gently flatten each portion with your palm or the back of a spatula to form cakes.
- Heat oil in a non-stick pan over medium heat.
- Cook the crab cakes for 3-5 minutes on each side, until they develop a golden-brown crust and are heated through.
Nutrition
Notes
For best results, use the freshest crab meat available, though good-quality frozen works beautifully too. A touch of lemon zest can brighten the flavor if you have it on hand.
These crab cakes pair wonderfully with a zesty lemon aioli or remoulade sauce. For a complete meal, serve alongside an arugula salad with lemon vinaigrette or grilled asparagus.
Leftovers can be refrigerated for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain the crispy exterior.