Jumbo Lump Crispy Crab Cakes Recipe
Jumbo lump crispy crab cakes served with a cilantro chili lime sauce on a bed of fresh greens.
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cakes
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, parsley, salt, and black pepper until well combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the mixture into 6 portions and form each into a patty. Place the patties on a baking sheet lined with parchment paper, and refrigerate for at least 30 minutes to help them firm up.
- 3
Cook the Crab Cakes
Heat the 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 crispy. Remove from the skillet and drain on paper towels.
- 4
Make the Sauce
In a small bowl, whisk together cilantro, lime juice, minced garlic, chili powder, salt, and olive oil until smooth. Adjust seasoning as needed.
- 5
Serve
Serve the crab cakes on a bed of fresh greens with the cilantro chili lime sauce drizzled on top.
