Crab Cakes
Ingredients
- 1 lb (450 g) crabmeat or imitation crabmeat
- 1 cup Italian-style breadcrumbs
- ¼ cup mayonnaise
- 1 tsp ground mustard
- 1 tsp Worcestershire sauce
- 1 egg
- Salt to taste
- Pepper to taste
- 3 cups vegetable oil
- 1 cup mayonnaise
- 2 tsp Worcestershire sauce
- 2 tsp capers, chopped
- 1 tsp minced garlic
- 1 lemon, juiced
- ½ tsp lemon zest
Instructions
1. Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
2. In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
3. Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.
4. Add oil to a skillet.
5. Pan fry the cakes for 3–4 minutes on each side or until golden brown.
6. Remove from skillet and drain on paper towels.
7. Serve cakes topped with the sauce.
