To me, the perfect crab cake consists of crabmeat, plus just enough of the “other” ingredients to hold the seafood together, pan-fried in a bit of olive oil until the top of the cake is browned and the center is soft. This recipe does the job. So enjoy these as an appetizer, or like I do, for brunch, lunch, or dinner!
The key to my crab cakes is the “chilling” step after you form the patties. Because I do not use a lot of filler, these crab cakes are very delicate. Putting the patties in the freezer before you cook them will help them hold together in the hot oil.
For serving, these go well with remoulade sauce or my easy lemon-dill sauce, roasted asparagus, a simple green salad, and a glass of crisp white wine! Yum!