Jumbo Lump Crab Cakes Recipe
remoulade, mustard aioli
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Ingredients
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Jumbo Lump Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onions, egg, bread crumbs, salt, and pepper. Gently fold the ingredients together to avoid breaking the crab meat.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into 6-8 patties, about 3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Carefully add the crab cakes to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
- 5
Serve
Serve the crab cakes warm with remoulade and mustard aioli on the side.
