Jumbo Lump Crab Cake Recipe
Recipe information
Make Jumbo Lump Crab Cake in just 1h . mustard aioli + hot smoked paprika
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Ingredients
Crab Cake Ingredients
Instructions
1. Prepare the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot smoked paprika, egg, breadcrumbs, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat.
2. Form the Cakes
Shape the mixture into 6-8 patties, depending on your preferred size. Place the formed crab cakes on a baking sheet lined with parchment paper.
3. Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them set.
4. Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the crab cakes, cooking for about 4-5 minutes on each side, or until golden brown and cooked through.
5. Serve
Remove the crab cakes from the skillet and let them rest on paper towels to absorb excess oil. Serve warm with mustard aioli on the side.
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