Crab Cake Recipe
Corn and Jalapeno Mousse, Crispy Kale, and Black Sesame Seeds
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Ingredients
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Crab Cake Ingredients
Method
Preparation Directions
- 1
Prepare the Crab Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, corn kernels, jalapeno, cilantro, salt, and pepper. Gently fold in the panko breadcrumbs until all ingredients are well mixed.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a tray lined with parchment paper.
- 3
Chill the Cakes
Cover the tray with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
- 4
Cook the Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side or until golden brown and cooked through.
- 5
Prepare the Crispy Kale
While the crab cakes are cooking, wash and dry kale leaves. Toss with olive oil, salt, and pepper, and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until crispy.
- 6
Serve
Serve the crab cakes warm, topped with crispy kale and a sprinkle of black sesame seeds.