Jumbo Lump Crab Cakes Recipe
crab, shrimp, corn with panko crust, apple fennel salad, house-made tartar, toasted almonds
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Ingredients
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Crab Cakes
Apple Fennel Salad
House-Made Tartar Sauce
Garnish
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large bowl, gently combine the crab meat, shrimp, corn, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
Cooking
- 4
Apple Fennel Salad Preparation
- 5
Prepare the Salad
In a large bowl, combine the sliced fennel, apple, and mixed greens. Drizzle with lemon juice and olive oil, then season with salt and black pepper to taste. Toss gently to combine.
Tartar Sauce Preparation
- 6
Make Tartar Sauce
In a small bowl, mix together the mayonnaise, dill pickle relish, chopped capers, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Serving
- 7
Plate the Dish
Serve the crab cakes warm on a plate with a side of apple fennel salad, a dollop of tartar sauce, and garnish with toasted almonds.
