Jumbo Lump Crab Cake Recipe
A half pound of fresh jumbo lump, Old Bay, panko crust, creamy mustard
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Ingredients
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Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large bowl, gently combine the jumbo lump crab meat, Old Bay seasoning, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, and chopped parsley. Season with salt and black pepper to taste.
- 2
Form the Cakes
Carefully form the mixture into large patties, about 4 to 5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
