Jumbo Lump Crab Cake Benedict Recipe
Poached Egg, Fried Green Tomato, Arugula Salad, Tarragon-Old Bay Bearnaise
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
Crab Cake Preparation
Mix the Crab Cake Ingredients
In a mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, breadcrumbs, egg, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break apart the crab meat too much.
Form and Chill
Form the mixture into patties (about 4-6, depending on size). Place them on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
Fry the Crab Cakes
Heat vegetable oil in a skillet over medium-high heat. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove and drain on paper towels.