I went to the Buffalo Chophouse this past weekend and somehow ended up with everyones leftovers so I decided to make crab cakes. They turned out super delish!
- 1 pound lump crab meat
- 2 eggs beaten
- 2 tbsp mayonnaise
- 2 tsp dijon mustard
- 1 cup breadcrumbs
- 1/4 tsp Worcestershire
- 1 tsp Old Bay seasoning
- salt to taste
- 2 tbsp vegetable oil
- 2 tbsp siracha sauce
- Fresh lemon wedges
- 2 tbs whole grain mustard
Steps:
- Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
- Combine the breadcrumbs, crab, eggs, mayo, mustard, salt, old bay and worcestershire. . Shape into 6 crab cakes, and refrigerate for at least 1 hour.
- Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.
- For the sauce I just added the siracha, lemon and whole grain mustard!
Cooking with Taylor 