Crab Cake Recipe
jumbo lump crab cake, mixed greens, croutons, carrots, corn, grape tomatoes, herb vinaigrette, mustard sauce
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Shape the Cakes
Form the crab mixture into cakes, about 1 inch thick, and place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
Heat oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and crispy.
- 5
Prepare the Salad
In a large bowl, combine mixed greens, croutons, sliced carrots, corn, and halved grape tomatoes. Toss with herb vinaigrette.
- 6
Serve
Plate the crab cakes alongside the salad and drizzle with mustard sauce before serving.
