Crab Cake Recipe
jumbo lump crab meat, crispy potatoes, sweet corn puree, sauce Bearnaise, crispy leeks
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large bowl, combine the jumbo lump crab meat, crispy potatoes, sweet corn puree, egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and black pepper. Gently fold the mixture to avoid breaking the crab meat.
- 2
Form the Crab Cakes
Once well mixed, form the mixture into patties, about 1/2 inch thick. Place them on a tray lined with parchment paper.
- 3
Coat with Panko
Dredge each patty in panko breadcrumbs, ensuring they are evenly coated on all sides.
- 4
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crab cakes and cook for 4-5 minutes on each side until golden brown and crispy.
- 5
Prepare the Plate
Remove the crab cakes from the skillet and drain on paper towels. Serve on a plate with sweet corn puree, topped with crispy leeks, and drizzled with sauce Bearnaise.
