Crab Cakes Recipe
Panko encrusted jumbo lump crab, Vanilla bean beurre Blanc, lemon aioli
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, chopped green onions, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Divide the mixture into 6 equal portions and form each portion into a patty. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.