Jumbo Lump Crab Cake Recipe
Make Jumbo Lump Crab Cake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, parsley, green onion, and beaten egg. Mix until well incorporated without breaking the crab meat too much.
- 2
Add Breadcrumbs
Gradually fold in the breadcrumbs into the crab mixture until the mixture holds together but is not overly dry. Adjust the amount of breadcrumbs as necessary.
- 3
Shape the Cakes
Using your hands, shape the crab 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 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 vegetable oil in a large skillet over medium heat. Carefully add the chilled crab cakes, cooking in batches if necessary, for about 4-5 minutes on each side or until golden brown and crispy.
- 6