Lump Crab Cake Recipe

Preparation Instructions

1. 1

   Prepare the Mixture

   In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently to avoid breaking up the crab meat.

2. 2

   Form the Cakes

   Once the mixture is well combined, form the mixture into small patties, about 2-3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.

3. 3

   Cook the Crab Cakes

   Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and heated through. Remove from skillet and set aside.

4. 4

   Prepare the Salad

   In a separate bowl, prepare a field green salad with mixed greens, sweet corn, and sliced leeks. Drizzle with a lemon butter sauce made from melted butter and fresh lemon juice.

5. 5

   Serve

   Plate the crab cakes alongside the field green salad and drizzle with additional lemon butter sauce if desired.