St. Phillip’s Island Crab Cake Recipe
Jumbo lump crab, guacamole, kale salad
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Ingredients
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Crab Cakes
Guacamole
Kale Salad
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, chopped parsley, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into 8 equal-sized patties. Place them on a baking sheet lined with parchment paper.
- 3
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 they are golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Guacamole
- 4
Mash the Avocados
In a medium bowl, mash the ripe avocados using a fork or potato masher until smooth but still slightly chunky.
- 5
- 6
Taste and Adjust
Taste the guacamole and adjust the seasoning with more salt or lime juice if desired.
Kale Salad
- 7
Prepare the Kale
In a large bowl, add the chopped kale. Drizzle with olive oil, lemon juice, salt, and black pepper.
- 8
Massage the Kale
Using your hands, massage the kale for about 2-3 minutes to help tenderize it and enhance the flavor.
- 9
Add Vegetables
Add the halved cherry tomatoes and diced cucumber to the kale. Toss gently to combine.