Maryland Lump Crab Cakes Recipe
Pan seared & served with mango chili sauce, rice & broccoli.
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Ingredients
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Crab Cakes
Mango Chili Sauce
Rice
Broccoli
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently mix until all ingredients are incorporated, 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 plate and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes, cooking for about 4-5 minutes on each side or until they are golden brown and heated through. Remove from the skillet and keep warm.
Mango Chili Sauce
- 4
Make the Mango Chili Sauce
In a blender or food processor, combine the diced mango, red chili flakes, honey, lime juice, and salt. Blend until smooth. Adjust seasoning to taste and set aside.
Rice
- 5
