Crab Cakes Recipe
Two house-made jumbo lump crab cakes served with lemon garlic aioli, mashed potatoes, and seasonal vegetables
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, and season with salt and black pepper. Gently fold in the bread crumbs until everything is well combined.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 3-4 inches in diameter. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes to the skillet, cooking for about 4-5 minutes on each side until golden brown and cooked through.
- 4
