Crab Cakes Crab Cakes 6 servings
  1. Very gently (try not to break up crab lumps) fold together the diced vegetables and apples with the crabmeat.
  2. Add the wet mix a little at a time just enough to bind the crab and vegetables when formed into paddies in your hands.
  3. Carefully form into crab cakes approximately 76 mm/3” diameter by 25 mm/1” thick.
  4. Gently push paddies into crumb mix to coat evenly and place on dish or sheet pan.
  5. Heat peanut oil in large sauté pan on medium-to-medium high heat.
  6. Place cakes in hot oil and brown about 3-4 minutes per side until golden. Do not crowd the pan.