Md Crab Cakes Recipe
Jumbo lump crab, roasted potatoes, caper aioli
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the jumbo lump crab meat, roasted potatoes, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Be careful not to break the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place them on a parchment-lined baking sheet.
- 3
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and crispy.
- 5
Serve
Serve hot with caper aioli on the side for dipping.
