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Ingredients
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Crab Cake Ingredients
Method
Preparation Instructions
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, green onions, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper. You should get about 6-8 crab cakes.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet (in batches if necessary) and cook for about 4-5 minutes on each side or until golden brown and heated through.
- 5
Serve with Aioli and Garnish
Serve the crab cakes warm, garnished with pea tendrils and accompanied by citrus mustard aioli on the side.
