Yields: 10
Chilling Time: 30 min
Cooking Time: 20 min
What You'll Need:
- 1/2 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup bread crumbs
- 1 pound lump crab meat
- 4 tablespoons olive oil, divided
What To Do:
- In a large bowl, whisk together mayonnaise, egg, mustard, hot sauce, garlic, salt, and pepper. Stir in bread crumbs and crab meat until just combined. Form into 10 crab cakes and place on wax paper-lined platter. Refrigerate 30 minutes.
- In a large skillet over medium heat, heat 2 tablespoons olive oil. Saute crab cakes 4 to 6 minutes per side, or until golden brown. Remove to a platter and cover with foil to keep warm. Repeat with remaining crab cakes.
