Jumbo Lump Crab Cake Recipe
Avocado, Mixed Greens & Tomato on a Brioche Bun
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 Cakes
Garnishes
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form Cakes
Once the mixture is well combined, form it into 4 equal-sized crab cakes, about 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Cook Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until they are golden brown and heated through. Remove from heat and set aside.
Assembly
- 4
Prepare Garnishes
Slice the ripe avocado and tomato. Set aside.
- 5
Assemble the Sandwich
Place a generous handful of mixed greens on the bottom half of each brioche bun. Top with a cooked crab cake, slices of avocado, and tomato. Place the top half of the bun on top.
- 6
Serve
Serve immediately with your favorite dipping sauce or side.
