Crab Cakes Recipe

Preparation Steps

1. 1

   Prepare the Mixture

   In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, egg, bread crumbs, green onions, Old Bay seasoning, salt, and black pepper. Be careful not to break the crab meat too much.

2. 2

   Form the Cakes

   Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.

3. 3

   Chill the Cakes

   Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to firm up.

4. 4

   Heat the Oil

   In a large skillet, heat vegetable oil over medium heat until shimmering.

5. 5

   Cook the Crab Cakes

   Carefully place the crab cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

6. 6

   Drain and Serve

   Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with truffle aioli and Dijon mayo on the side.