West Street 6 Oz. Jumbo Lump Crab Cake Recipe

Cooking Instructions

1. 1

   Prepare the Mixture

   In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, green onions, beaten egg, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.

2. 2

   Form the Cakes

   Divide the mixture into equal portions and form each portion into a cake, about 2 inches in diameter and 1 inch thick. Place the formed crab cakes onto a plate or tray.

3. 3

   Chill the Cakes

   Refrigerate the crab cakes for at least 30 minutes to help them firm up and hold their shape during cooking.

4. 4

   Cook the Crab Cakes

   In a large skillet, heat the butter over medium heat. Once the butter is melted and bubbling, add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

5. 5

   Serve

   Remove the crab cakes from the skillet and let them drain on paper towels. Serve hot with your favorite dipping sauce or as a part of a seafood platter.