Delight in these golden crab cakes, enhanced with a zesty lemon sauce for a burst of flavor.
In a mixing bowl, gently check the crabmeat for any shell fragments while keeping the lumps intact.
Handle the crabmeat gently to preserve its texture.
In another bowl, whisk together the egg, mustard, mayonnaise, red pepper flakes, and chives until well combined.
Ensure the mixture is smooth for even flavor distribution.
Add the breadcrumbs to the crabmeat, then pour the wet mixture over and gently fold to combine. Avoid overmixing.
Overmixing can break the crab lumps and affect the texture.
Form the mixture into patties about 1/2 inch thick and place them on a plate. Cover and refrigerate for 30 minutes.
Chilling helps the patties hold their shape during cooking.
Heat butter in a skillet over medium-high heat. Cook the crab cakes until golden brown on each side, about 3 minutes per side.
Ensure the skillet is hot before adding the crab cakes for a crispy crust.
Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 5 minutes to finish cooking.
This step ensures the crab cakes are cooked through without burning.
Mix mayonnaise, lemon juice, Worcestershire sauce, and horseradish in a small bowl to make the sauce.
Adjust the sauce ingredients to taste for a personalized flavor.
Serve the crab cakes warm with the lemon sauce on the side. Garnish with additional chives if desired.
Pair with a light salad or roasted vegetables for a complete meal.
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