Jumbo Crab Cake Recipe
Recipe information
Make Jumbo Crab Cake in just 30m. Succulent crab, coated with shredded corn tortilla, chile aioli, cilantro crema
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Crab Cake Mixture
Preparation and Cooking
1. Mix the Crab Cake Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, salt, and black pepper. Gently fold the mixture together until well combined, being careful not to break apart the crab meat.
2. Form the Crab Cakes
Divide the mixture into 4 equal portions and shape each portion into a patty. Place the patties on a parchment-lined baking sheet.
3. Coat with Shredded Corn Tortilla
Sprinkle shredded corn tortilla on both sides of each crab cake, pressing gently to adhere.
4. Cook the Crab Cakes
In a skillet over medium heat, add a couple of tablespoons of oil. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Local Coupons
No local coupons found for this recipe's ingredients.