Crispy Jumbo Lump Crab Recipe
Make Crispy Jumbo Lump Crab Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Mixture
Breading
Frying
Method
Crab Mixture Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Be careful not to break the crab meat apart too much.
- 2
Add Breadcrumbs
Slowly fold in the breadcrumbs until just combined. The mixture should hold together but not be overly packed.
- 3
Chill Mixture
Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to help it firm up.
Breading Process
- 4
Prepare Breading Stations
Set up a breading station with three shallow dishes: one with all-purpose flour seasoned with salt and black pepper, one with beaten eggs, and one with panko breadcrumbs.
- 5
Form Crab Cakes
Once the crab mixture has chilled, use your hands to form it into patties, about 3 inches in diameter and 1 inch thick.
- 6
Bread the Crab Cakes
Dredge each crab cake in the flour, then dip it in the beaten eggs, and finally coat it with panko breadcrumbs. Make sure each cake is evenly coated.
Frying
- 7
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it shimmers.
- 8
Fry the Crab Cakes
Carefully add the breaded crab cakes to the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden brown and crispy.
- 9
