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
Method
Preparation
Prepare the Crab Cake Mixture
In a large bowl, combine the jumbo lump crab meat, shrimp, corn, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, beaten eggs, salt, and black pepper. Gently fold in the panko breadcrumbs until just combined. Be careful not to break up the crab meat too much.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to help it hold together.
Form the Cakes
Once chilled, remove the mixture from the fridge and form it into 8 equal-sized patties.
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Prepare the Salad
While the crab cakes are cooking, prepare the apple fennel salad by slicing apples and fennel thinly, then tossing them with a drizzle of olive oil, lemon juice, salt, and pepper to taste.
Serve
Serve the crab cakes hot with the apple fennel salad on the side, topped with toasted almonds and house-made tartar sauce.
