Baja Crab Cakes Recipe
jumbo lump crabcakes, grilled parmesan asparagus, chipotle remoulade*requires 72 hours advanced order time*
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Method
Preparation
- 1
Mix the Crab Cake Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onions, and bread crumbs. Gently fold in the beaten egg. Season with salt and pepper to taste.
- 2
Form the Crab Cakes
Shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 1 hour to help the crab cakes hold their shape.
- 4
