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 Cake
Lemon Cream Sauce
Garnish
Method
Crab Cake Preparation
- 1
Mix Ingredients
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, beaten egg, bread crumbs, salt, and black pepper until just mixed.
- 2
Form Cakes
Shape the mixture into patties, about 2 inches in diameter and 1 inch thick. Place on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold together while cooking.
- 4
Lemon Cream Sauce Preparation
- 5
Make Sauce
In a saucepan over medium heat, combine heavy cream, lemon juice, and lemon zest. Stir until heated through and slightly thickened. Season with salt and pepper to taste.
