Jumbo Lump Crab Cake Recipe
Created with 6 oz (170g) of jumbo lump crab meat mixed with Parmesan, Cheddar, and Provolone.
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Ingredients
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Crab Cake Mixture
Method
Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, grated Parmesan cheese, shredded Cheddar cheese, and shredded Provolone cheese.
- 2
Add Seasonings and Bind
Add the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, salt, and the beaten egg to the bowl. Gently fold the mixture together to combine, being careful not to break up the crab meat too much.
- 3
Incorporate Breadcrumbs
Add the breadcrumbs to the mixture and fold in until fully integrated. The mixture should hold together when shaped.
Cooking
- 4
Form the Crab Cakes
Using your hands, shape the crab mixture into patties, approximately 3 inches in diameter. You can make about 6-8 cakes depending on the thickness.
- 5
Heat the Oil
In a large skillet, heat the oil over medium heat until shimmering.
- 6
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.