Mini Lump Crab Cakes Recipe
topped with cheddar, bacon & lobster cream sauce, garnished with tomato, onion and capers
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Ingredients
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Crab Cakes
Lobster Cream Sauce
Toppings
Method
Preparing Crab Cakes
- 1
Mix Ingredients
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, panko breadcrumbs, green onions, salt, and black pepper. Mix gently until just combined.
- 2
Form Cakes
Shape the mixture into small patties, about 2 inches in diameter. Place them on a parchment-lined tray.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to firm up.
Cooking Crab Cakes
- 4
Cook Crab Cakes
In a skillet, heat some oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and crispy. Remove and set aside.
Making Lobster Cream Sauce
- 5
- 6
Add Cream
Pour in the heavy cream and lemon juice, stirring to combine. Season with salt and black pepper. Simmer for 5-7 minutes until slightly thickened.
Assembling Dish
- 7
Assemble
Place the crab cakes on plates, top each with shredded cheddar cheese and crumbled bacon. Drizzle with lobster cream sauce and garnish with diced tomato, red onion, and capers.
