Crab Cakes Recipe
Jumbo lump, mustard sauce, served with mashed potatoes and seasonal veggie
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Ingredients
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Crab Cakes
Method
Preparation
- 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 egg. Gently fold the mixture to keep the crab meat intact.
- 2
Add Breadcrumbs and Seasoning
Sprinkle in the breadcrumbs, salt, and black pepper. Mix gently until just combined. Be careful not to over-mix.
- 3
Form the Cakes
Using your hands, form the mixture into small patties (about 2-3 inches in diameter). Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6
