Jumbo Lump Crab Cake* Recipe
crab, shrimp, corn with panko crust, apple fennel salad, house-made tartar
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Ingredients
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Crab Cake
Apple Fennel Salad
House-Made Tartar Sauce
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large bowl, combine the crab meat, chopped shrimp, corn kernels, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and beaten egg. Mix gently until just combined.
- 2
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter. Place on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the patties for at least 30 minutes to help them hold together during cooking.
- 4
Apple Fennel Salad Preparation
- 5
Combine Salad Ingredients
In a large bowl, combine the sliced fennel, apple, and arugula.
- 6
Dress the Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over the salad and toss to coat.
Tartar Sauce Preparation
- 7
Mix the Sauce
In a bowl, combine mayonnaise, chopped pickles, chopped capers, lemon juice, Dijon mustard, salt, and black pepper. Mix well and adjust seasoning to taste.
