Chef savvy
These Crab Cakes are made with very little filler and plenty of crabmeat!
01
Whisk together mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined. Fold in the crab meat. Do not over mix.
02
Form mixture into 8 crab cakes. You should be able to put mixture into a ball without it falling apart.
03
Heat olive oil in a medium saucepan. Add in crab cakes and cook until browned on both sides, about 4 minutes on each side.
Serve the crab cakes with a dollop of lemon aioli and fresh chives for garnish!
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