The Bay's Crab Cakes Recipe
lump crab cakes served with crispy slaw and lobster hollandaise
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Ingredients
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Crab Cakes
Crispy Slaw
Lobster Hollandaise
Method
Crab Cakes
- 1
Mix Crab Cake Ingredients
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.
- 2
Shape the Crab Cakes
Form the mixture into patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
- 3
Refrigerate
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them set.
- 4
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, add the crab cakes in batches, cooking for 4-5 minutes on each side until golden brown.
- 5
Drain Excess Oil
Remove the cakes from the skillet and place them on paper towels to drain any excess oil.
Crispy Slaw
- 6
Prepare the Vegetables
In a large bowl, combine shredded cabbage, shredded carrot, and thinly sliced red onion.
- 7
Make and Toss Slaw
In a small bowl, whisk together apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine.
- 8
Rest the Slaw
Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
Lobster Hollandaise
- 9
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until frothy.
- 10
- 11
Make Hollandaise Sauce
Slowly drizzle in melted butter while continuously whisking until the sauce is smooth and creamy. Stir in the cooked lobster meat, salt, and cayenne pepper.