Jumbo Lump Crab Cake Recipe
whole grain mustard cream - chili thread - cucumber mustard seeds salad
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Ingredients
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Crab Cakes
Whole Grain Mustard Cream
Cucumber Mustard Seeds Salad
Garnish
Method
Crab Cakes Preparation
- 1
Mixing the Ingredients
In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, panko breadcrumbs, parsley, salt, and pepper until just mixed. Avoid breaking up the crab meat.
- 2
Shaping the Cakes
Form the mixture into large patties, about 3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cooking the Crab Cakes
In a large skillet, heat olive oil over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and cooked through.
Whole Grain Mustard Cream Preparation
- 4
Making the Cream
In a small saucepan over medium heat, combine heavy cream, whole grain mustard, lemon juice, salt, and pepper. Stir continuously until the cream is heated through but not boiling. Set aside.
Cucumber Mustard Seeds Salad Preparation
- 5
Preparing the Salad
In a bowl, combine diced cucumber, mustard seeds, olive oil, apple cider vinegar, salt, and pepper. Toss to combine and let it sit for a few minutes to allow the flavors to meld.
