Hanks Signature Jumbo Lump Mini Crab Cakes Recipe
Sweet corn, leek, basil, lemon butter sauce
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Ingredients
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Ingredients for Crab Cakes
Method
Directions for Crab Cakes
Prepare the Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, sweet corn, chopped leek, and fresh basil.
Add Seasoning and Binders
Add the mayonnaise, beaten egg, breadcrumbs, Old Bay seasoning, salt, and black pepper to the crab mixture. Mix gently until all ingredients are well combined.
Form the Cakes
Using your hands, form the crab mixture into small patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold together during cooking.
Cook the Cakes
In a large skillet, heat a few tablespoons of oil over medium heat. Once hot, add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown.
Prepare Lemon Butter Sauce
In a small saucepan, melt 1/2 cup of butter over low heat. Add the juice of 1 lemon and stir to combine. Keep warm until ready to serve.