Jumbo Lump Crab Cake Recipe

Appetizers

1. 1

   Prepare the Crab Cake Mixture

   In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and egg. Gently mix until well combined.

2. 2

   Add Breadcrumbs

   Fold in the breadcrumbs until the mixture holds together, being careful not to break up the crab meat too much. Season with salt and pepper to taste.

3. 3

   Form the Cakes

   Divide the mixture into 8 equal portions and form them into cakes. Place the cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.

4. 4

   Pickle the Apples

   In a small saucepan, bring the apple cider vinegar to a boil. Add the thinly sliced green apples and simmer for about 5 minutes. Remove from heat and let cool.

5. 5

   Prepare the Slaw

   In a large bowl, combine the chopped Tuscan kale and shredded carrots. Drizzle with olive oil and season with salt and pepper. Toss to combine.

6. 6

   Cook the Crab Cakes

   Heat a skillet over medium heat and add a tablespoon of oil. Cook the crab cakes for 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.

7. 7

   Make the Beurre Blanc

   In the same skillet, add the finely chopped shallots and sauté until translucent. Pour in the white wine and reduce by half. Add the heavy cream and simmer for 2 minutes. Gradually whisk in the butter until melted and smooth. Stir in the trout roe.

8. 8

   Plate the Dish

   On each plate, place a crab cake, top with the pickled apples, a generous serving of Tuscan kale slaw, and drizzle with the trout roe beurre blanc.