Jumbo Lump Crab Cakes Recipe
Indulge in our Jumbo Lump Crab Cakes, featuring tender, sweet crab meat delicately seasoned and lightly pan-seared to golden perfection. Each cake is a delightful blend of flavors, served with a zesty remoulade that enhances the rich, buttery essence of the crab. Perfectly crispy on the outside and bursting with succulent crab on the inside, these cakes are a seafood lover's dream come true.
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Ingredients
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Crab Cake Mixture
Method
Cooking Instructions
Prepare the Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, chopped parsley, breadcrumbs, salt, and black pepper. Be careful not to break apart the crab meat too much.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Form the Cakes
Once chilled, remove the mixture from the fridge and use your hands to form it into patties, about 4 inches in diameter.
Cook the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
