Jumbo Lump Crab Cake Recipe
bacon, green onion and creole mustard butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the mayonnaise, Dijon mustard, beaten eggs, Old Bay seasoning, salt, and pepper. Mix well until smooth.
- 2
Add Other Ingredients
Gently fold in the jumbo lump crab meat, crumbled bacon, chopped green onions, and breadcrumbs. Be careful not to break the crab meat apart too much.
- 3
Shape the Cakes
Using your hands, form the mixture into large patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 5
Cook the Crab Cakes
Heat a skillet over medium heat and add a little oil. Once hot, add the crab cakes (working in batches if necessary) and cook for about 4-5 minutes on each side until golden brown.
- 6
