Crisped Jumbo Lump Crab Cake Recipe
nu’ó’c châ’m, pecans, basil, cilantro, crispy shallots
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently mix the jumbo lump crab meat, chopped pecans, fresh basil, cilantro, crispy shallots, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Once the mixture is well combined, form it into patties, about 3 inches in diameter and 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy.
- 5
Serve
Remove the cooked crab cakes from the skillet and serve warm, garnished with additional crispy shallots and fresh herbs if desired.
