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Ingredients
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For the Lump Crab Cake
Method
Instructions
- 1
Prepare the Crab Mixture
In a large bowl, gently mix the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the mixture into 8 equal portions and shape each portion into a patty. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- 4
Serve
Serve the crab cakes warm with spicy plum sauce and cucumber kimchi on the side.