Crab Cakes Recipe
Kinda self explanatory, eh? 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 Cakes
Method
Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, salt, and black pepper. Mix well until smooth.
- 2
Fold in Crab
Gently fold the jumbo lump crab meat into the mixture, being careful not to break up the crab too much.
- 3
Add Breadcrumbs and Egg
Add the breadcrumbs and the beaten egg to the mixture. Gently combine until just mixed.
- 4
Form the Cakes
Using your hands, form the mixture into patties, about 5 ounces each. Place them on a baking sheet lined with parchment paper.
- 5
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 6
Cook the Cakes
Heat a skillet over medium heat and add a little oil. Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and heated through.
- 7
Prepare Roasted Red Pepper Sauce
While the crab cakes are cooking, prepare the roasted red pepper sauce by blending roasted red peppers, garlic, olive oil, and a pinch of salt until smooth.
- 8
Serve
Serve the crab cakes hot, drizzled with the roasted red pepper sauce.
