Lump Crab Cake Recipe
Avocado Cilantro Aioli, Tartar Sauce
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make Crab Cake Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix gently to combine without breaking up the crab meat.
- 2
Add Breadcrumbs and Parsley
Fold in panko breadcrumbs and chopped parsley until evenly distributed throughout the mixture. Season with salt and pepper to taste.
- 3
Form Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.
- 5
