Lump Crab Cakes Recipe
Maque choux, tomato aioli, arugula salad with balsamic, spiced pecans, gorgonzola
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Ingredients
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Crab Cakes
Method
Preparation of Crab Cakes
Mix Ingredients
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and black pepper. Mix gently until combined.
Form Cakes
Shape the mixture into round patties, approximately 2-3 inches in diameter. Place them on a parchment-lined baking sheet.
Chill
Refrigerate the crab cakes for at least 30 minutes to firm up.