Vic & Anthony’s Signature Crab Cake Recipe
Jumbo lump crabmeat, capellini Bianco, asparagus spears
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake
Method
Preparation
Make the Crab Cake Mixture
In a large mixing bowl, combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, and bread crumbs. Season with salt and black pepper to taste. Gently mix until well combined, being careful not to break up the crab meat.
Form the Crab Cakes
Using your hands, form the mixture into patties, about 4 inches in diameter. You should be able to make approximately 6 crab cakes.
Chill the Cakes
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Cook the Crab Cakes
Heat a large skillet over medium heat and add a few tablespoons of oil. Once hot, carefully add the crab cakes. Cook for about 4-5 minutes on each side or until golden brown and heated through.
Serve
Serve the crab cakes with capellini Bianco and asparagus spears on the side.