Pan-seared Lump Crab Cakes Recipe
Roasted corn & pepper salsa, cilantro, lime & avocado mousse, micro cilantro
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, beaten egg, and bread crumbs. Mix gently to combine without breaking up the crab meat too much. Season with salt and black pepper to taste.
- 2
Form the Crab Cakes
Shape the mixture into patties, about 1/2 inch thick. Place the patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and drain on paper towels.