Crabby Crab Cakes

1. 1

   Gently combine the crab, egg, mustard if youre using it, salt and pepper to taste, and 2 tablespoons flour.

2. 2

   Cover and put in the freezer for 5 minutes.

3. 3

   Shape the mixture into 4 patties.

4. 4

   Line a plate with plastic wrap and put the crab cakes on it.

5. 5

   Cover with more plastic wrap and refrigerate for about 30 minutes (or up to a day if you like) or freeze for 15 minutes.

6. 6

   Put the flour for dredging in a bowl.

7. 7

   Put the oil in a 12-inch skillet over medium heat.

8. 8

   When the oil is hot, gently dredge one of the crab cakes in the flour.

9. 9

   Gently tap off the excess flour and add the crab cake to the pan; repeat with the remaining crab cakes, then turn the heat to medium-high.

10. 10

    Cook, rotating the cakes in the pan as necessary to brown the first side, 5 to 8 minutes.

11. 11

    Turn and brown the other side, which will take slightly less time.

12. 12

    Serve hot with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.