Lump Crab Cake Recipe

Instructions

1. 1

   Prepare the Crab Mixture

   In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Mix gently to avoid breaking up the crab meat.

2. 2

   Add Breadcrumbs

   Gradually fold in the breadcrumbs until just combined. Be careful not to overmix.

3. 3

   Form the Cakes

   Shape the crab mixture into patties, about 3 inches in diameter and 1 inch thick.

4. 4

   Cook the Cakes

   Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown.

5. 5

   Prepare Maque Choux

   In a separate pan, sauté diced bell peppers, corn, and onions until tender. Season with salt and pepper.

6. 6

   Plate the Dish

   On each plate, serve a bed of maque choux topped with a crab cake. Garnish with arugula, sliced apples, candied pecans, blue cheese crumble, and drizzle with tomato aioli and balsamic glaze.