Crab Cake Recipe
Do we really need to explain this? Jumbo lump crab and lots of it. Roasted red pepper sauce. So good it’s been on the menu since 1999. Five ounces.
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Directions
- 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 chopped green onions. Gently fold the ingredients together, being careful not to break up the crab meat.
- 2
Add Binding Ingredients
Add the bread crumbs and the egg to the crab mixture. Mix until just combined, ensuring the crab meat remains intact.
- 3
Form the Crab Cakes
Using your hands, form the crab mixture into patties, each about 5 ounces in weight. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 6



