Colossal Lump Crab Cake Recipe
fennel relish, old bay mustard aioli
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently fold together the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, celery, fennel fronds, beaten egg, and panko breadcrumbs. Season with salt and black pepper to taste.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into large patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
Heat a large skillet over medium heat and add a little oil. Once hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and heated through.
