Jumbo Crab Cakes Recipe

Jumbo Crab Cakes

1. 1

   Prepare the Crab Mixture

   In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and green onions. Gently fold the ingredients together to avoid breaking up the crab meat.

2. 2

   Add Bindings

   Sprinkle the bread crumbs over the crab mixture. Add the beaten egg, salt, and black pepper. Carefully fold the mixture until all ingredients are well combined, ensuring the crab meat remains intact.

3. 3

   Form the Crab Cakes

   Using your hands, shape the mixture into round patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking tray lined with parchment paper.

4. 4

   Chill the Crab Cakes

   Cover the tray with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This helps them hold their shape while cooking.

5. 5

   Cook the Crab Cakes

   In a large frying pan, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the pan, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and crispy.

6. 6

   Serve

   Remove the crab cakes from the pan and place them on a paper towel to drain excess oil. Serve hot with lemon wedges on the side for squeezing over the crab cakes.