Jumbo Lump Crab Cakes Recipe
garlic, shallot, lemon, frisée, kale & dill remoulade
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Ingredients
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Crab Cakes
Method
Crab Cakes Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, minced garlic, chopped shallots, lemon zest, lemon juice, beaten egg, Panko breadcrumbs, salt, and black pepper. Gently mix until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the mixture into 6 equal portions and shape each portion into a patty. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 4
