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 Ingredients
In a large bowl, combine lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, salt, and black pepper. Gently fold the ingredients until well combined, being careful not to break up the crab meat too much.
- 2
Form Patties
Using your hands, form the mixture into 8 equal-sized patties, about 1-inch thick. Place the patties on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook Crab Cakes
In a large skillet, heat olive oil over medium heat. Add the crab cakes to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
Lemon Cream Preparation
- 4
Mix Lemon Cream
In a small bowl, whisk together sour cream, lemon juice, lemon zest, and salt until smooth. Set aside in the refrigerator until ready to serve.
Salad Preparation
- 5
Prepare Salad
In a salad bowl, combine arugula and segments from the grapefruit. Drizzle with olive oil and season with salt and black pepper. Toss gently to combine.
