Crab Cake Recipe
Tender crab cake cooked to a golden crisp perfection, accompanied by a lemon cream sauce, arugula, and fresh grapefruit.
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Ingredients
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Crab Cakes
Lemon Cream Sauce
Garnish
Method
Prepare the Crab Cakes
- 1
Mix Ingredients
In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper. Gently fold the mixture to avoid breaking the crab meat.
- 2
Form Cakes
Shape the mixture into patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the patties for at least 30 minutes to firm up.
Cook the Crab Cakes
- 4
Heat Oil
In a large skillet, heat olive oil over medium heat.
- 5
Fry Cakes
Once the oil is hot, carefully add the crab cakes and cook for 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
Prepare the Lemon Cream Sauce
- 6
Combine Ingredients
In a small saucepan, combine heavy cream, lemon juice, lemon zest, minced garlic, salt, and black pepper.
- 7
Simmer
Heat over low-medium heat, stirring occasionally until the sauce thickens slightly, about 5-7 minutes.
