Jumbo Lump Crab Cake Recipe
pane seared, served with our house remoulade
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Ingredients
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Crab Cake Ingredients
Method
Preparation Directions
- 1
Prepare the Crab Mixture
In a large bowl, gently mix together the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, bread crumbs, salt, and black pepper until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the mixture into 4 equal portions and gently form each portion into a patty, about 1 inch thick. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and crispy.
- 4
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve immediately with house remoulade sauce.
