Crab Cakes Recipe
Fresh lump crab, garlic, Old Bay, lemon juice, and creamy Dijon mustard sauce. Served with our home – made teriyaki sauce, sesame seeds & Parmesan cream corn and grilled asparagus.
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Ingredients
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Crab Cakes
Teriyaki Sauce
Parmesan Cream Corn
Grilled Asparagus
Method
Crab Cakes
Prepare the Crab Mixture
In a large mixing bowl, gently combine the fresh lump crab meat, minced garlic, Old Bay seasoning, lemon juice, Dijon mustard, beaten egg, breadcrumbs, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
Form the Cakes
Shape the crab mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold together during cooking.
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.
Teriyaki Sauce
Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally until the sugar has dissolved. Allow the sauce to thicken slightly, about 5-7 minutes. Remove from heat and set aside.
Parmesan Cream Corn
Prepare the Cream Corn
In a medium saucepan over medium heat, melt the butter. Add the sweet corn, heavy cream, Parmesan cheese, salt, and black pepper. Stir to combine and cook for about 10-15 minutes, until heated through and creamy, stirring occasionally.