Pan Seared Jumbo Lump Crab Cakes Recipe
100% crab no filer, served with baby arugula, tomato red onion salad, balsamic vinaigrette
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Gently mix until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Once the mixture is combined, divide it into 6 equal portions and gently form each portion into a patty. Coat each crab cake lightly in panko bread crumbs for added texture.
- 3
Chill the Crab Cakes
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and crispy.
- 5
Prepare the Salad
While the crab cakes are cooking, prepare a salad with baby arugula, diced tomatoes, and thinly sliced red onion. Drizzle with balsamic vinaigrette before serving.
- 6
