Crab Cake Recipe
Pan seared lump blue crab, avocado-lime aioli, shaved fennel and frisee citrus salad
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Ingredients
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Crab Cakes
Avocado-Lime Aioli
Citrus Salad
Method
Preparing the Crab Cakes
- 1
Mix Ingredients
In a large mixing bowl, combine the lump blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Add Bread Crumbs
Fold in the bread crumbs until the mixture holds together. If the mixture is too wet, you can add a little more bread crumbs to help it firm up.
- 3
Form Patties
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed patties on a plate and refrigerate for at least 30 minutes to help them 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 to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Making the Avocado-Lime Aioli
- 5
Preparing the Citrus Salad
- 6
- 7
Segment Citrus
Cut the top and bottom off the orange and grapefruit. Slice off the peel and pith, then cut between the membranes to create segments. Collect the segments in a bowl.
- 8
Assemble Salad
In a large bowl, combine the frisée lettuce, drained fennel slices, and citrus segments. Drizzle with olive oil and season with salt. Toss gently to combine.