Lump Crab Cake Recipe
Orange & honey aioli, radicchio & arugula, tarragon vinaigrette, macadamia nut
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Ingredients
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For the Crab Cakes
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix gently until well combined.
- 2
Add Breadcrumbs
Fold in the breadcrumbs, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat.
- 3
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to firm up.
- 5
Cook the Cakes
Heat vegetable oil in a skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side, or until golden brown and crispy.