Jumbo Lump Crab Cakes (2) Recipe
Make Jumbo Lump Crab Cakes (2) 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
For Cooking
Method
Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, eggs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and chopped parsley. Be careful not to break up the crab meat too much.
- 2
Add Bread Crumbs
Gradually fold in the bread crumbs into the crab mixture until everything is well incorporated. The mixture should hold together but not be overly dry.
- 3
Chill Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps to firm up the crab cakes for easier handling.
Cooking
- 4
Form Crab Cakes
After chilling, remove the crab mixture from the refrigerator. Using your hands, form the mixture into large patties, about 4 inches in diameter and 1 inch thick.
- 5
Heat Pan
In a large skillet, heat the olive oil and butter over medium heat until hot.
- 6
- 7
- 8
Serve
Serve the crab cakes warm with your choice of dipping sauce, such as tartar sauce or a squeeze of lemon.
