Crab Cake Recipe
lump crab, breadcrumb crust, lemon cream, arugula & grapefruit
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Ingredients
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Crab Cakes
Breadcrumb Crust Coating
Lemon Cream Sauce
Arugula & Grapefruit Salad
Method
Crab Cakes
Prepare the crab mixture
In a large mixing bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, egg, chopped parsley, salt, and black pepper. Fold in 1 cup of panko breadcrumbs carefully to avoid breaking up the crab meat.
Shape the crab cakes
Form the mixture into 6 evenly sized patties. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
In a shallow dish, mix together 3/4 cup panko breadcrumbs with 1 tsp chopped parsley. Gently press each chilled crab cake into the breadcrumb mixture, coating both sides evenly.
Heat 3 tablespoons of oil in a non-stick skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through. Transfer to a paper towel-lined plate to drain excess oil.
Lemon Cream Sauce
Make the sauce
In a small saucepan over medium heat, add heavy cream and bring to a gentle simmer. Stir in lemon juice, lemon zest, salt, and white pepper. Let simmer for 3–4 minutes until slightly reduced. Whisk in butter until smooth and creamy. Keep warm until ready to serve.
Arugula & Grapefruit Salad
Prepare the salad
In a mixing bowl, combine arugula and grapefruit segments. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently to coat.