Crab Cake Entree Recipe
Lump meat crab cake, seasonal vegetables and our hand cut french fries. Served with a side of our lemon pepper aioli.
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation Instructions
Prepare the Crab Cake Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, eggs, salt, and black pepper. Gently mix until well combined, being careful not to break up the crab meat too much.
Form the Crab Cakes
Using your hands, form the mixture into patties (about 4-6 patties depending on desired size). Place them on a baking sheet lined with parchment paper.
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to allow the cakes to set.
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
Prepare the Lemon Pepper Aioli
In a small bowl, mix together 1 cup of mayonnaise, juice of 1 lemon, 1 teaspoon of lemon zest, and 1 teaspoon of freshly cracked black pepper. Stir until smooth.
Serve
Serve the crab cakes hot with a side of seasonal vegetables and hand-cut French fries, alongside the lemon pepper aioli.
