Crab Cake Recipe
dijon aioli, bacon, marinated tomatoes, organic greens
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Directions
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, panko breadcrumbs, chopped parsley, salt, black pepper, and crumbled bacon. Mix gently until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties about 3 inches in diameter. You should be able to make about 6 crab cakes.
- 3
Chill the Crab Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
In a large skillet, heat some oil over medium heat. Once hot, carefully add the crab cakes in batches. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
Prepare the Dijion Aioli
In a small bowl, mix together 1/2 cup mayonnaise with 1 tablespoon Dijon mustard. Adjust to taste.
- 6
Serve
Serve the crab cakes on a bed of organic greens, topped with marinated tomatoes if desired, and drizzle with the Dijon aioli.
