Jumbo Lump 4 Oz. Crab Cake Recipe

Preparation Directions

1. 1

   Make the Crab Cake Mixture

   In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, green onions, beaten egg, salt, and black pepper. Gently fold in the bread crumbs until just combined, being careful not to break up the crab meat.

2. 2

   Form the Crab Cakes

   Using your hands, form the mixture into a cake shape, about 4 oz each. Place each formed crab cake onto a plate or baking sheet lined with parchment paper.

3. 3

   Chill the Cakes

   Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them set.

4. 4

   Cook the Crab Cakes

   Heat a non-stick skillet over medium heat and add a thin layer of oil. Once hot, add the crab cakes (you may need to do this in batches) and cook for about 4-5 minutes on each side or until golden brown and heated through.

5. 5

   Prepare the Creamed Corn

   In a saucepan, combine corn, heavy cream, salt, and pepper over medium heat. Cook until the mixture thickens, about 10 minutes. Stir occasionally.

6. 6

   Serve

   Place a generous spoonful of spicy creamed corn on a plate, top with a crab cake, garnish with microgreens, and serve with a lemon wedge.