Jumbo Lump Crab Cakes (3) Recipe
Make Jumbo Lump Crab Cakes (3) 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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Crab Cake Mixture
For Cooking
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Once the mixture is well combined, use your hands to form the mixture into large patties, about 1 inch thick. You should get about 3 large crab cakes.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cooking the Crab Cakes
- 4
Heat the Pan
In a large skillet, heat the olive oil and butter over medium-high heat until hot and shimmering, but not smoking.
- 5
Cook the Crab Cakes
Carefully add the crab cakes to the hot skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and heated through.
- 6
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce or on a bed of greens.