Crab Cake* Recipe
lump crab, breadcrumb crust, lemon cream, arugula & grapefruit
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Ingredients
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Crab Cakes
Lemon Cream
Salad
Method
Crab Cakes Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the lump crab meat, plain breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped parsley, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.
- 2
Shape the Cakes
Using your hands, form the mixture into round patties about 2 inches in diameter. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook the Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Lemon Cream Preparation
- 5
Combine Ingredients
In a small bowl, mix together the sour cream, lemon juice, lemon zest, and salt. Stir until smooth. Adjust seasoning to taste.
Salad Preparation
- 6
Toss the Salad
In a large bowl, combine the arugula and grapefruit segments. Drizzle with olive oil and sprinkle with salt. Gently toss to combine.
