Blue Lump Crab Cakes Recipe
Arugula / herb vinaigrette / caper dill remoulade
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare Crab Mixture
In a large bowl, combine the blue lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, minced garlic, chopped green onions, bread crumbs, beaten egg, salt, and black pepper. Mix gently until all ingredients are well combined.
- 2
Form the Cakes
Shape the crab mixture into 8 equal-sized patties, about 1 inch thick. Place them on a parchment-lined baking sheet.
- 3
Chill the Cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to allow them to firm up.
- 4
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
