Pan Roasted Jumbo Lump Crab Cakes Recipe
corn & cabbage chow chow, local lettuce, basil aioli
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, panko breadcrumbs, green onions, parsley, salt, and black pepper. Gently mix until all ingredients are well combined.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a parchment-lined tray.
- 3
Chill the Cakes
Cover the tray with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.
- 4
Pan Roasting
In a large skillet, heat olive oil over medium heat. Once hot, carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5