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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix gently until well combined, being careful not to break up the crab meat too much.
- 2
Add Bread Crumbs
Gradually fold in the bread crumbs until the mixture holds together. Season with salt and black pepper to taste.
- 3
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 5
Cook the Crab Cakes
Heat a skillet over medium heat and add a little oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown and cooked through.
- 6
Prepare the Dijonaise Foam
In a small bowl, whisk together Dijon mustard and a bit of water until smooth. Optionally, use a hand blender to create a foam-like texture.
- 7
Serve
Serve the crab cakes warm, drizzled with the Dijonaise foam and garnished with fresh chervil leaves.
