Crab Cake Recipe
lump crab, breadcrumb crust, lemon cream, arugula & grapefruit
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Ingredients
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Crab Cake Ingredients
Lemon Cream Ingredients
Salad Ingredients
Method
Crab Cake Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Old Bay seasoning, salt, and pepper. Gently fold the mixture until just combined, being careful not to break apart the crab meat.
- 2
Form Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the formed crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook Cakes
In a large skillet, heat the olive oil over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and heated through. Remove from the skillet and set aside.
Lemon Cream Preparation
- 5
Make Lemon Cream
In a small bowl, mix together the sour cream, lemon juice, lemon zest, and salt until smooth. Adjust seasoning to taste and set aside.
Salad Preparation
- 6
