Giant Crab Cake Recipe
8oz. Lump Crab Meat / Panko / Spiced Sriracha Aioli
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Ingredients
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Giant Crab Cake Ingredients
Method
Giant Crab Cake Directions
- 1
Prepare the Crab Mixture
In a mixing bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and chopped parsley. Season with salt and black pepper to taste.
- 2
Form the Cakes
Carefully form the mixture into large patties, about 4-6 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
Heat a large skillet over medium heat and add a bit of oil. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and heated through.
- 5
Serve
Serve the giant crab cakes warm with a drizzle of spiced sriracha aioli on top or on the side.
