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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For the Crab Cakes
For the Apple Fennel Salad
For the House-Made Tartar Sauce
For Garnish
Method
Prepare the Crab Cakes
- 1
Mix Ingredients
In a large bowl, combine crab meat, chopped shrimp, corn, panko breadcrumbs, mayonnaise, Dijon mustard, beaten eggs, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.
- 2
Form Cakes
Shape the mixture into 8 patties and place them on a baking sheet. Refrigerate for at least 30 minutes to help them set.
- 3
Cook Crab Cakes
Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
Prepare the Apple Fennel Salad
- 4
Prepare the Tartar Sauce
- 5
Combine Ingredients
In a small bowl, mix mayonnaise, chopped dill pickles, capers, and lemon juice. Season with salt and black pepper to taste. Chill until ready to serve.
Serve
- 6
Plate the Dish
Serve the crab cakes warm on a plate, topped with toasted almonds, alongside the apple fennel salad and house-made tartar sauce.
