Lump Crab Cakes Entrée (2) Recipe

Name: McCormick & Schmick's Seafood & Steaks Lump Crab Cakes Entrée (2) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound jumbo lump crab meat; 1 cup mayonnaise; 2 tablespoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 1 cup green onions, finely chopped; to taste salt; to taste black pepper; 1 cup Panko breadcrumbs; 1 egg, beaten; 4 tablespoons olive oil

Inspired by McCormick & Schmick's Seafood & Steaks

Time45m

Serves2

Two Jumbo Lump Crab Cakes, Tartar Sauce, Seasonal Vegetable, Mashed Potatoes

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Ingredients

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Crab Cakes

1 pound jumbo lump crab meat

1 cup Mayonnaise

2 tablespoons Dijon mustard

1 teaspoon Original Worcestershire Sauce

1 teaspoon Old Bay seasoning

1 cup green onions, finely chopped

to taste Celtic sea salt

to taste black pepper

1 cup Panko breadcrumbs

1 egg, beaten

4 tablespoons olive oil

Method

Preparation

Make the Crab Cakes

In a large bowl, gently mix the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, salt, and pepper. Add the Panko breadcrumbs and beaten egg, and mix until combined. Form the mixture into 4 cakes.

Cook the Crab Cakes

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 crab cakes and cook for 4-5 minutes per side, or until golden brown. Repeat with the remaining cakes, adding more oil as necessary.

Prepare Tartar Sauce

In a small bowl, mix together mayonnaise, pickles, capers, lemon juice, salt, and pepper to taste. Refrigerate until ready to serve.

Make Mashed Potatoes

Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter, milk, salt, and pepper, and mash until smooth.

Prepare Seasonal Vegetables

Steam or sauté the seasonal vegetables until tender and season with salt and pepper.