Johnny Quinn’s Crab Cake Recipe
jumbo lump crab meat, chili aioli, stone ground mustard
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Ingredients
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Crab Cakes
Method
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, chopped green onions, and breadcrumbs. Be careful not to break up the crab meat too much.
- 2
Add Egg and Season
Fold in the beaten egg, and season the mixture with salt and black pepper to taste. Mix until everything is well combined.
- 3
Form the Cakes
Shape the mixture into 8-10 crab cakes, about 2-3 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
- 4
Chill
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 5
Cook the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully place the chilled crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6
Serve
Serve the crab cakes warm with chili aioli and stone ground mustard on the side.