Vic & Anthony’s Signature Crab Cake Recipe
Jumbo lump crabmeat, capellini Bianco, asparagus spears
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Ingredients
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Crab Cake
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large mixing bowl, combine the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, parsley, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat.
- 2
Form the Crab Cakes
Divide the mixture into 6 equal portions and form them into patties. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.
- 4
Cook the Crab Cakes
Heat a large skillet over medium heat and add a little oil. Cook the crab cakes for 4-5 minutes on each side until golden brown and cooked through.
