Let Them Eat (crab) Cake Recipe
jumbo lump crab cake, tomato, melted leek, spring legumes, roasted chilis, fennel
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Ingredients
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Crab Cake
Tomato and Leek Topping
Spring Legumes
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the crab mixture into equal portions and form into patties. You should get about 6 crab cakes. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
Cooking the Crab Cakes
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and heated through.
Tomato and Leek Topping
- 5
- 6
Add Tomatoes
Add the diced tomatoes to the leeks and cook for an additional 2-3 minutes until the tomatoes are heated through. Season with salt and pepper to taste.