Our crab cake recipe is loaded with flavor between the Worcestershire sauce, horseradish sauce, hot sauce, Old Bay seasoning, and sauteed veggies. Just enough to tickle your palate without overshadowing the flavor of the crab
Melt butter in skillet over medium heat. Sauté red bell pepper, shallots, and garlic until soft. Set aside.
In a medium bowl, whisk together mayonnaise, horseradish sauce, Old Bay seasoning, and Worcestershire sauce.
Combine the mayonnaise mixture, sautéed vegetables, crab meat, egg, hot sauce, parsley, and breadcrumbs.
Use gloved hands to form 6 patties. If you feel that your patties are not solid enough, you can sparingly add a little more breadcrumbs to get them where you want them to be.
Heat olive oil in skillet over medium-high heat until shimmering. Cook patties on both sides until browned, about 2-3 minutes per side.
Drain patties on paper towels. Serve with tartar sauce.
Notes
If you prefer chunkier crab cakes, we suggest using a combination of half lump meat and half small pieces.
The patties do not need to be fried very long, just enough to cook the egg and get the outsides brown.