Crab Cake Recipe
Jumbo Lump seasoned to perfection served on a toasted roll with lettuce, tomato, onion and a side of tartar sauce.
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and breadcrumbs. Be careful not to break up the crab meat too much.
- 2
- 3
Form the Patties
Using your hands, form the crab mixture into patties, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Patties
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 5
Cook the Crab Cakes
Heat a large skillet over medium heat and add a little oil. Once hot, carefully add the crab cakes. Cook for about 3-4 minutes on each side until golden brown and heated through.
- 6
Prepare the Rolls
While the crab cakes are cooking, slice the toasted rolls in half and add lettuce, tomato slices, and onion rings.
- 7
Assemble the Crab Cakes
Once the crab cakes are cooked, place each patty on the prepared rolls. Top with additional lettuce, tomato, onion, and a dollop of tartar sauce.