Jumbo Lump Crab Cake Recipe
Fennel, prawns, remoulade
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Ingredients
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Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large bowl, gently combine the jumbo lump crabmeat, chopped fennel, chopped prawns, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Add Binders
Add the panko breadcrumbs and the beaten egg to the crab mixture. Fold everything together until well combined.
- 3
Chill the Mixture
Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold together.
- 4
Form the Cakes
Once chilled, portion the mixture into 6 equal patties and shape them carefully into cakes.
- 5
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and heated through.
- 6
Serve
Serve hot with your choice of remoulade sauce on the side.
