Truffle Crab Cakes
Truffle Crab Cakes
Yield: 6 Crab Cakes
Delicious crab cakes with some truffle hot sauce added in to give it an extra layer of flavor and kick. Perfectly moist with plenty of crab inside. Serve these on their own, a side with steak, part of a Benedict! They are so tasty no matter what.
Ingredients
- 16oz Lump Crab
- 1 to 1 1/2 cups Panko Breadcrumbs
- 1 to 1 1/2 cups Mayonnaise
- 2 Beaten Eggs
- 2 tbsp Dijon Mustard
- 4 tsp Worcestershire Sauce
- 2 tsp Truff Hot Sauce (or any other kind of hot sauce if you dont want the truffle aspect of this)
- 1 tbsp Olive Oil
- Salt (to taste)
- Black Pepper (to taste)
- Old Bay Seasoning (to taste)
- Lemon Wedges (for plating and squeezing on top)
Instructions
- In a large bowl mix together mayo, eggs, mustard, Worcestershire, Truff (or other hot sauce), oil and seasonings
- Once the cake base is mixed. Add the crab into the bowl and mix evenly
- Form equally sized patties with the mixture
- Bring a skillet or flattop with any high smoke point oil to medium heat and add crab cakes to the pan, lightly dust with old bay. Sear for roughly 3-5 minutes each side.
- Plate with lemon wedges and enjoy!
