Camille’s Crab Cakes Recipe
Jumbo lump Blue crab, jicama slaw, cilantro vinaigrette
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg until just combined. Be careful not to break up the crab meat too much.
- 2
Add the Breadcrumbs
Fold in the panko breadcrumbs until evenly distributed. Season the mixture with salt and black pepper to taste.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to allow the cakes to firm up.
- 5
Cook the Cakes
Heat a large skillet over medium heat and add a splash of oil. Carefully place the crab cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and heated through.
- 6
