Ingredients (11)
Crab Cakes
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Dijon mustard 2 tablespoons
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Worcestershire sauce 1 tablespoon
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eggs 2
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panko bread crumbs 1 ½ cups
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lump blue crab meat, drained 2 pounds
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olive oil ½ cup
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TRUFF Original Hot Sauce 1 tablespoon
Spicy Truffle Ranch Tartar Sauce
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seafood seasoning 1 teaspoon
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TRUFF Original Hot Sauce 1 tablespoon
Steps (8)
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1
Place dijon, Hidden Valley® Original Ranch®, TRUFF Original Hot Sauce, Worcestershire, and eggs in a bowl and whisk to combine.
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2
Add bread crumbs and crab meat to the bowl and fold the mixture together until thoroughly combined.
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3
Heat oil in a large skillet over medium-high heat.
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4
Portion the crab mixture into cakes and then press into a patty.
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5
Once the oil is hot, add the crab cakes and cook for three minutes per side or until golden and cooked through.
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6
Remove the crab cakes from the skillet and set aside to drain.
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7
Place Hidden Valley® Original Ranch®, TRUFF Original Hot Sauce, and seafood seasoning in a bowl and whisk to combine.
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8
Serve crab cakes with tartar sauce.
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