Jumbo Lump Crab Cakes Recipe
Recipe information
Make Jumbo Lump Crab Cakes in just 1h . crab, shrimp, corn with panko crust, apple fennel salad, house-made tartar, toasted almonds
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Ingredients
Crab Cakes
Apple Fennel Salad
Tartar Sauce
Garnish
Crab Cakes Preparation
1. Make the Crab Cake Mixture
In a large bowl, combine the crab meat, shrimp, corn, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently mix until well combined.
2. Form the Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
3. Chill the Cakes
Refrigerate the patties for at least 30 minutes to hold their shape while cooking.
Cooking the Crab Cakes
4. Heat the Oil
In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan.
5. Fry the Crab Cakes
Once the oil is hot, add the crab cakes in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through.
6. Drain and Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with apple fennel salad, tartar sauce, and a sprinkle of toasted almonds.
Apple Fennel Salad Preparation
7. Mix the Salad
In a salad bowl, combine sliced fennel and green apples. Drizzle with lemon juice and olive oil, and season with salt and black pepper. Toss gently to combine.
Tartar Sauce Preparation
8. Combine Ingredients
In a small bowl, mix together mayonnaise, chopped pickles, capers, lemon juice, salt, and black pepper until well combined.
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