Jumbo Lump Crab – 4oz. Recipe
Make Jumbo Lump Crab – 4oz. Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, chopped parsley, salt, and black pepper. Be careful not to break apart the crab meat too much; you want to keep it in large lumps for texture.
- 2
Add Bread Crumbs
Gradually fold in the bread crumbs until the mixture holds together. This will help bind the crab mixture and give it a nice texture. If the mixture feels too wet, you can add a bit more bread crumbs.
Cooking
- 3
Form the Crab Cakes
Using your hands, form the crab mixture into patties, approximately 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Once all the crab cakes are formed, cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes. This will help them hold their shape while cooking.
- 5
Cook the Crab Cakes
Heat a non-stick skillet over medium heat and add a little oil. Once hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and heated through.