Jumbo Lump Crab Cake Recipe
Sweet and Sour Slaw, Horseradish Mustard Aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake
Method
Preparation
Make the Crab Cakes
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and panko breadcrumbs until combined. Form the mixture into patties and place them on a baking sheet.
Cook the Crab Cakes
Heat the vegetable oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown. Remove and drain on paper towels.
Prepare the Sweet and Sour Slaw
In a large bowl, combine the shredded cabbage, grated carrots, and sliced red bell pepper. In a separate bowl, whisk together the apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the slaw and toss to coat evenly.
Make the Aioli
In a small bowl, mix together the mayonnaise, prepared horseradish, Dijon mustard, lemon juice, minced garlic, and salt until well combined.