Crab Cake Recipe
lump blue crab, dijon mustard aioli (entree portion 35)
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Ingredients
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Crab Cake Ingredients
Method
Preparation Instructions
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the lump blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, panko breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Shape the Crab Cakes
Once the mixture is well combined, shape it into patties, about 2 inches in diameter and 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
Prepare the Dijon Mustard Aioli
In a small bowl, mix together mayonnaise and Dijon mustard for the aioli. Adjust the ratio to taste.
- 6
Serve
Serve the crab cakes hot with a dollop of Dijon mustard aioli on top.