Crab and Old Bay – a perfect flavor combination. The taste will take you to Ocean City, Maryland even if your beach trip is months away. Crab cakes are so easy and can help use up stale bread and cook in minutes!
Here they are served with my Garlic Basmati Rice and Summer Squash. So good!
To cook these crab cakes, heat a large cast iron skillet up, then add the butter and EVOO to the hot skillet, then quickly add the crab cakes! The crust on the outside adds flavor and texture! Crab cakes are an awesome way to have a special occasion, super speedy dinner any night of the week. To stretch the crab meat to feed a crowd, just add an additional slice or two of bread. That's how most restaurants stretch expensive ingredients. This recipe makes about 6 - 8 medium crab cakes.
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : for a family
- Allergens : shellfish
Crack and beat an egg in a small bowl. Mix the other ingredients together in a medium-sized bowl, except the butter and EVOO. Pat and shape the crab cakes like burgers. Heat a large cast iron skillet on medium heat, add the butter and EVOO, once the butter is melted and bubbly, but not brown, add the crab cakes to get a crunchy crust. Cook for about 3 minutes on each side. Serve with lemon wedges.