Jumbo Lump Crab Cake Recipe
mustard aioli + hot smoked paprika
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Preparation Steps
Prepare the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, hot smoked paprika, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow it to firm up.
Form the Cakes
After chilling, remove the mixture from the refrigerator and form it into patties, about 3 inches in diameter.
Cook the Cakes
Heat the vegetable oil in a large skillet over medium heat. Carefully add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and heated through.
Serve
Serve warm with mustard aioli on the side and a sprinkle of hot smoked paprika for garnish.