Crab Cake Recipe
Pan seared North Atlantic lump blue crab, avocado-lime aioli, shaved fennel and frisée citrus salad
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Ingredients
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For the Crab Cakes
For the Avocado-Lime Aioli
For the Salad
Method
For the Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Gently mix until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the mixture into equal portions, usually about 1/2 cup each, and form them into patties. Refrigerate for at least 30 minutes to help them hold their shape.
- 3
Pan-Sear the Crab Cakes
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
For the Avocado-Lime Aioli
- 4
For the Salad
- 5
- 6
