Jumbo Lump Crab Cake Recipe
Delicious crab cakes made with premium lump crab meat.
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Ingredients
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Ingredients
Method
Directions
Prepare the Mixture
In a large mixing bowl, gently fold together the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, celery, green onions, and beaten egg until well combined. Be careful not to break up the crab meat too much.
Slowly fold in the breadcrumbs until the mixture holds together. Season with salt and black pepper to taste.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Form the Cakes
Once chilled, divide the mixture into equal portions and shape them into patties, about 1 inch thick.
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Cook the crab cakes for 4-5 minutes on each side, or until golden brown and crispy.
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve hot with your choice of dipping sauce.