Pan Seared Lump Crab Cake Recipe
Served with a lemon cilantro aioli.
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cakes
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Gently mix until well combined.
- 2
Form the Cakes
Shape the mixture into patties, about 3-4 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to firm up.
- 3
- 4
Make the Aioli
In a small bowl, combine mayonnaise, lemon juice, chopped cilantro, minced garlic, salt, and black pepper. Mix well and adjust seasoning to taste.
- 5