Crab Cakes Recipe
Pan seared jumbo lump crab cakes, lemon remoulade, pickled red onion, preserved lemon
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Mixing the Ingredients
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, breadcrumbs, salt, and pepper. Be careful not to break the crab meat too much.
- 2
Forming the Cakes
Once the mixture is well combined, form the mixture into patties of your desired size (about 3 inches in diameter). Place them on a baking sheet and refrigerate for at least 30 minutes to help them hold together.
- 3
Cooking the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side or until golden brown and crispy.
- 4
