Jumbo Lump Crab Cakes Recipe
Make Jumbo Lump Crab Cakes Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Cooking
Method
Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, breadcrumbs, chopped green onions, salt, and black pepper.
- 2
Form Cakes
Using your hands, form the mixture into 8-10 evenly sized patties, about 3 inches in diameter, ensuring not to overwork the crab meat.
- 3
Chill
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
Cooking
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Cook Crab Cakes
Carefully add the crab cakes to the hot oil, cooking in batches if necessary to avoid overcrowding. Cook for about 4-5 minutes on each side until golden brown and crispy.
- 6
- 7
Serve
Serve the crab cakes hot with lemon wedges on the side for squeezing over the cakes.