Maryland Jumbo Lump Crab Cakes Recipe
Genuine Chesapeake Bay Crab, Remoulade
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Ingredients
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Crab Cakes
Method
Crab Cakes Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten eggs, and breadcrumbs. Be careful not to break up the crab meat too much.
- 2
Season the Mixture
Add salt and black pepper to the mixture according to your taste preferences. Mix gently to ensure an even distribution of seasoning without compromising the integrity of the crab meat.
- 3
Form the Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 4
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet 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. Adjust the heat as needed to prevent burning.
- 6
Serve
Once cooked, remove the crab cakes from the skillet and place them on paper towels to absorb excess oil. Serve warm with your favorite remoulade sauce.