Jumbo Lump Crabmeat Recipe
Delicious jumbo lump crabmeat, freshly picked and packed with sweet, succulent flavor, perfect for enhancing any dish.
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Ingredients
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Crabmeat Mixture
Method
Preparation
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped green onions. Be careful not to break the crabmeat lumps.
Season the Mixture
Season the mixture with salt and black pepper to taste. Mix gently to ensure even seasoning without breaking the crabmeat.
Fold in the panko breadcrumbs until well incorporated. The breadcrumbs will help bind the mixture together.
Form Crab Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a parchment-lined baking sheet.
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 30 minutes to help the crab cakes hold their shape.
Cook the Crab Cakes
Preheat a skillet over medium heat and add a small amount of oil. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and heated through.
Serve
Serve the crab cakes warm with your favorite dipping sauce, lemon wedges, or a side salad.
