Breadless Jumbo Lump Crab Cake [domestic] Recipe
Charred tomato lemon butter
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Ingredients
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Crab Cake Ingredients
Charred Tomato Lemon Butter Ingredients
Method
Crab Cake Preparation
- 1
Mix Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Add Breadcrumbs
Fold in panko breadcrumbs until the mixture holds together. Adjust seasoning with additional salt and black pepper if needed.
- 3
Form Cakes
Using your hands, form the crab mixture into large patties, about 1 inch thick. You should get about 4-6 cakes, depending on size.
- 4
Chill
Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them firm up.
- 5
Cook Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the chilled crab cakes and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
Charred Tomato Lemon Butter Preparation
- 6
Char Tomatoes
In the same skillet, add cherry tomatoes and cook until they are charred and blistered, about 4-5 minutes.
- 7
- 8
Finish the Sauce
Remove from heat and stir in chopped parsley. Adjust seasoning with salt and black pepper if necessary.
