Jumbo Lump Crab Cake Recipe
Indulge in our Jumbo Lump Crab Cake, featuring succulent, handpicked crab meat combined with a delicate blend of herbs and spices. Each cake is pan-seared to golden perfection, offering a crispy exterior that gives way to a tender, juicy center. Served with a zesty remoulade and a refreshing citrus slaw, this dish is a celebration of coastal flavors that will transport your taste buds straight to the shore.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, chopped green onions, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 4
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Carefully add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and heated through.
- 5
