Jumbo Lump Crab Cake Recipe
summer corn salad, remoulade, oven roasted tomato, lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Mix well until smooth.
- 2
Add Crab and Breadcrumbs
Gently fold in the crab meat, breadcrumbs, and chopped parsley into the mixture, being careful not to break the crab lumps.
- 3
Form the Cakes
Shape the mixture into 6-8 patties, about 1 inch thick, and place them on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold together while cooking.
- 5
Cook the Cakes
Preheat the oven to 375°F (190°C). Bake the crab cakes for 20-25 minutes, or until golden brown and cooked through.
