Jumbo Lump Crab Cake Recipe
cilantro aioli | chipotle vinaigrette
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently mix the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, bread crumbs, green onions, parsley, salt, and black pepper until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side or until golden brown and cooked through.
- 5
Serve
Serve the crab cakes warm, drizzled with cilantro aioli and chipotle vinaigrette.
