Jumbo Lump Crab Cake Recipe
House-made half pound jumbo lump crab cake seared with a crisp panko crust. Served over a creamy mustard sauce.
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Ingredients
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Crab Cake
Method
Preparation
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, salt, and black pepper. Gently fold the ingredients together, being careful not to break the crab meat.
Add the Binder
Add the egg and half of the panko breadcrumbs to the crab mixture. Mix gently until combined. If the mixture feels too wet, add a little more panko until it holds together.
Form the Cakes
Divide the mixture into two equal portions and shape each into a thick patty. Coat the outside of each crab cake with the remaining panko breadcrumbs.
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes per side or until golden brown and crispy.
Make the Mustard Sauce
In a small bowl, mix together Dijon mustard, mayonnaise, and a squeeze of lemon juice. Adjust seasoning to taste.
Serve
Serve the crab cakes hot, drizzled with the creamy mustard sauce.