Lump Crab Cake Recipe
Blue crab, stone ground aioli, local greens salad
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Ingredients
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Crab Cakes
Stone Ground Aioli
Local Greens Salad
Method
Crab Cakes Preparation
Mix the Crab Cake Ingredients
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, bread crumbs, salt, and pepper. Gently fold the ingredients together until well mixed.
Form the Crab Cakes
Shape the mixture into patties about ¾ inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Add crab cakes to the skillet and cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and set aside.
Stone Ground Aioli Preparation
Prepare the Aioli
In a mixing bowl, whisk together stone ground mustard, minced garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Set aside.
Local Greens Salad Preparation
Make the Salad
In a large bowl, combine mixed salad greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss gently to combine.