Jumbo Lump Crab Cakes Recipe
Seared housemade jumbo lump cakes, our aioli
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Ingredients
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Ingredients for Jumbo Lump Crab Cakes
Method
Directions for Making Jumbo Lump Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, beaten egg, and bread crumbs. Season with salt and black pepper to taste. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and 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-high heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Serve
Remove from the skillet and drain on paper towels. Serve warm with your favorite aioli sauce.
