Jumbo Lump Crab Cake Recipe
Jicama Slaw, Red Pepper Coulis
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Ingredients
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Crab Cake
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Be careful not to break up the crab meat too much.
- 2
Add Breadcrumbs
Fold in the breadcrumbs and season with salt and black pepper to taste. Mix until just combined.
- 3
Shape the Cakes
Form the mixture into patties, about 1 inch thick. You should get around 6-8 crab cakes.
- 4
Chill the Cakes
Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through.