Crab Cakes Recipe

APPETIZERS

1. 1

   Prepare the Crab Cake Mixture

   In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, bread crumbs, salt, and black pepper. Gently fold the ingredients together, being careful not to break up the crab meat too much.

2. 2

   Form the Crab Cakes

   Once the mixture is well combined, use your hands to form the mixture into small patties, about 2-3 inches in diameter. Place the formed crab cakes on a parchment-lined baking sheet.

3. 3

   Chill the Crab Cakes

   Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.

4. 4

   Prepare the Roasted Corn & Tomato Relish

   While the crab cakes are chilling, heat olive oil in a skillet over medium heat. Add the corn and sauté for about 5-7 minutes until slightly charred and tender. Add the halved cherry tomatoes and cook for an additional 2-3 minutes until they start to soften.

5. 5

   Combine the Relish Ingredients

   Remove the skillet from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste. Set aside.

6. 6

   Cook the Crab Cakes

   In the same skillet, add a bit more olive oil if necessary and heat over medium-high heat. Carefully add the chilled crab cakes, cooking for about 4-5 minutes on each side until golden brown and crispy.

7. 7

   Serve

   Once the crab cakes are cooked, serve them warm, topped with the roasted corn and tomato relish.