mustard crab cakes

Crab cakes are a popular appetizer on the West Coast. Not only do they make great appetizers, but they can be topped on a salad or even replacing poached eggs on eggs benedict, thus making an excellent crab cake Benedict.

I like that this mustard crab cake recipe makes about 8 patties, so I can eat some now and save a few for breakfast the next day.

Mustard crab cakes can be topped with a lemon aioli or spicy remoulade. They are perfect for a casual but elegant party by the beach. You could even make baby cakes (about a tablespoon each) and serve them as finger food at cocktail time.

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mustard crab cakes

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• Author: Adoring Kitchen

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Description

Crab cakes are so easy to make and contain simple, yet healthy ingredients.  These mustard crab cakes are filled with a deliscious and moist crab mixture.

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Ingredients

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• 1 pound lump crab meat picked through to remove any pieces of shell
• 2 tablespoons mayonnaise
• 4 teaspoons dijon mustard
• 1 egg
• 2 tablespoon bread crumbs
• pinch of salt
• 1/8 teaspoon cayenne pepper

• coating:

  • organic bread crumbs
  • 2 to 4 tablespoon Avocado Oil or Grape Seed Oil

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Instructions

In a medium bowl, add crab meat, mayo, mustard, egg, and bread crumbs. mix gently until the mixture just holds together. season with some salt and cayenne pepper. form into small or large patties. place bread crumbs onto a plate. coat crab cakes with bread crumbs. heat oil in a salute pan. fry crab cakes for a few minutes on each side until crispy and heated through. transfer to paper towels to absorb excess oil. serve warm on a platter topped with a lemon aioli or spicy remoulade.

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