Jumbo Lump Crab Cakes, Arugula, Lemon Recipe
Delicious jumbo lump crab cakes served on a bed of fresh arugula, drizzled with zesty lemon for a refreshing finish.
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Ingredients
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Ingredients for Jumbo Lump Crab Cakes
Method
Directions for Preparing Jumbo Lump Crab Cakes
- 1
Prepare the Mixture
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and egg until just combined. Be careful not to break up the crab meat too much.
- 2
Add Bread Crumbs
Fold in the bread crumbs, salt, and black pepper into the crab mixture until everything is evenly incorporated.
- 3
Form the Cakes
Form the mixture into patties, about 4-5 inches in diameter. You should have about 6-8 crab cakes.
- 4
Chill the Cakes
Place the crab cakes on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. When hot, gently place the crab cakes in the skillet and cook for about 4-5 minutes on each side or until golden brown and cooked through.
- 6
