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
Method
Preparation
Mix the Crab Cake Ingredients
In a large bowl, combine the crab meat, chopped shrimp, corn, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
Form the Cakes
Using your hands, form the mixture into patties about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through.
Serve
Transfer the cooked crab cakes to a paper-towel-lined plate to absorb excess oil. Serve warm with apple fennel salad and house-made tartar sauce.
