Lump Crab Cake Recipe
chilled asparagus, petite greens, charred scallion gribiche
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently mix the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and beaten egg. Season with salt and pepper to taste.
- 2
Form the Cakes
Carefully fold in the Panko breadcrumbs until just combined. Form the mixture into patties, about 3 inches in diameter.
- 3
Chill the Cakes
Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
- 4
Cook the Cakes
Heat a skillet over medium heat and add a little oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown and crispy.
- 5
Prepare the Asparagus
Blanch asparagus in boiling water for 2-3 minutes until vibrant green. Transfer to an ice bath to stop cooking. Drain and set aside.
- 6
- 7
Serve
On a plate, arrange the chilled asparagus and petite greens. Place the crab cakes on top and drizzle with charred scallion gribiche.