Jumbo Lump Crab Cake Recipe
tabasco-lemon aïoli, pea sprouts
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Ingredients
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Crab Cake
Tabasco-Lemon Aïoli
Garnish
Method
Crab Cake Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon juice, egg, breadcrumbs, salt, and black pepper. Gently fold the ingredients together to avoid breaking up the crab meat.
- 2
Form the Crab Cakes
Once the mixture is well combined, divide it into 6 equal portions and form each portion into a patty, about 1 inch thick.
- 3
Chill the Crab Cakes
Place the crab cakes on a baking sheet and refrigerate for at least 30 minutes to allow them to firm up.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes and cook for 4-5 minutes on each side, or until they are golden brown and heated through.
Tabasco-Lemon Aïoli Preparation
- 5
Prepare the Aïoli
In a small bowl, whisk together the mayonnaise, fresh lemon juice, Tabasco sauce, minced garlic, salt, and black pepper until smooth and well combined.
Serving
- 6
Plate the Dish
On a serving plate, place the crab cakes and drizzle with Tabasco-lemon aïoli. Garnish with pea sprouts on top or beside the crab cakes.
