Jumbo Lump Crab Cake Recipe
arugula, diced tomatoes, chilled mustard cream sauce
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Ingredients
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Crab Cake Ingredients
Method
Cooking Instructions
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Once the mixture is well combined, form it into 4 large crab cakes, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side until golden brown and heated through.
- 5
Prepare the Mustard Cream Sauce
In a small bowl, mix together Dijon mustard, mayonnaise, and a splash of lemon juice to taste. Adjust seasoning as necessary.
- 6
Serve
Serve crab cakes on a bed of arugula, topped with diced tomatoes and drizzled with chilled mustard cream sauce.