Jumbo Lump Crab Cake Recipe
snap peas, jicama, frisee, sundried tomato aioli
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Ingredients
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Crab Cake
Salad
Sundried Tomato Aioli
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, gently mix the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, parsley, salt, and pepper until just combined.
- 2
Form the Cakes
Using your hands, form the mixture into 4-6 patties, depending on the desired size.
- 3
Chill
Cover the patties and refrigerate for at least 30 minutes to firm up.
- 4
Cook the Cakes
In a skillet over medium heat, add a bit of oil. Cook the crab cakes for about 4-5 minutes on each side or until golden brown. Drain on paper towels.
Sundried Tomato Aioli
- 6
Make the Aioli
In a small bowl, mix together the sundried tomatoes, minced garlic, mayonnaise, lemon juice, salt, and pepper until well combined.