Jumbo Lump Crab Cakes Recipe
garlic, shallot, lemon, frisée, kale & dill remoulade
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Ingredients
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Crab Cake Mixture
Dill Remoulade
Greens
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, chopped shallot, lemon juice, chopped dill, salt, and black pepper. Mix gently to avoid breaking up the crab meat.
- 2
Incorporate Breadcrumbs
Add the panko breadcrumbs and beaten egg to the mixture. Carefully fold to combine, ensuring the crab meat remains intact. The mixture should be moist but hold together.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the crab mixture for at least 30 minutes to allow it to firm up and the flavors to meld.
Cooking the Crab Cakes
- 4
Form the Patties
Once chilled, divide the crab mixture into equal portions and shape them into patties, about 3 inches wide and 1 inch thick.
- 5
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Dill Remoulade Preparation
- 6
Make the Remoulade
In a small bowl, whisk together the mayonnaise, chopped dill, lemon juice, minced garlic, salt, and black pepper until well combined. Adjust seasoning to taste.
Preparing the Greens
- 7
Serving
- 8
Plate and Serve
On a serving plate, place a bed of the sautéed greens. Top with 2-3 crab cakes and drizzle with the dill remoulade. Serve immediately.
