Jumbo Lump Crab Cakes Recipe
Delicious crab cakes made with jumbo lump crab meat, served with a dipping sauce.
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Ingredients
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Crab Cakes
Dipping Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large bowl, gently mix the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onion, and beaten egg until well combined. Be careful not to break up the crab meat too much.
- 2
Add Breadcrumbs
Gradually fold in the breadcrumbs until the mixture holds together. Season with salt and black pepper to taste.
- 3
Form Cakes
Using your hands, form the crab mixture into 8 equal-sized patties, about 1 inch thick.
- 4
Chill
Place the formed crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold their shape when cooking.
- 5
Cook Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes, cooking for about 4-5 minutes on each side, or until golden brown and crispy.
Dipping Sauce Preparation
- 6
Mix Sauce Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, and hot sauce. Stir until well blended.
- 7
Serve
Serve the crab cakes hot with the dipping sauce on the side.
