Jumbo Lump Crab Cake Recipe
Radish, pea tendrils, remoulade sauce
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Ingredients
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Crab Cakes
Remoulade Sauce
Serving
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, beaten egg, bread crumbs, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Form Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cooking Crab Cakes
- 4
Cook Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully place the chilled crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- 5
Remoulade Sauce Preparation
- 6
Mix Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, hot sauce, minced garlic, lemon juice, salt, and black pepper until well combined.
Serving
- 7
Plate and Serve
On a serving plate, arrange the radish slices and pea tendrils. Place the warm crab cakes on top and drizzle with remoulade sauce before serving.
