Jumbo Lump Crab Cakes
- prep time:
- 10 minutes
- cook time:
- 15 minutes
- total time:
- 45 minutes
- other time:
- 20 minutes chilling of crab cakes
Emma Williams
ingredients
Crab Cakes.- 1/4 cup mayonnaise
- 1 egg
- 2 Tsp. fresh parsley, minced
- 1/2 Tsp. Old Bay Seasoning
- 1 Tsp. Worcestershire sauce
- 1 Tsp. Dijon mustard
- 1/3 plain breadcrumbs
- 1 pound lump crab meat
- 1/2 cup panko breadcrumbs
- 1/2 cup vegetable oil
- 1/4 cup mayonnaise
- 2 Tsp. Dijon mustard
- 2 Tsp. milk
- 1/2 Tsp. Worcestershire sauce
- 1/4 Tsp. A1 steak sauce
- pinch of salt
directions
- 1
Mix mayonnaise, egg parsley, Old Bay Seasoning, Worcestershire sauce, and Dijon mustard together in a large bowl until smooth. Stir in breadcrumbs. Carefully fold in crab meat with a spatula being careful not to break up the chunks of crab meat.
- 2
Pour the panko breadcrumbs on a large plate. Form 4 crab cakes with hands. Make them into patties that are about 3 1/2 - 4 inches in diameter and about 1 inch thick. Press the patties down on the plate of breadcrumbs to coat each side of each patty with a layer of crumbs. Arrange the crab cakes on a plate and chill for 20 minutes. This will help the crab cakes hold together when they are cooked.
- 3
Make the dipping sauce by combining ingredients in a small bowl. Cover and chill until needed.
- 4
When crab cakes have rested, heat vegetable oil in a large skillet over medium/low heat. Preheat oven to 375 degrees F/ 190 degree C.
- 5
When oil is hot, saute crab cakes for 2-3 minutes per side or until golden brown. Slide crab cakes onto a baking sheet and bake for 8-10 minutes in the oven.
- 6
Serve with mustard dipping sauce on the side.
Source: Mrs Henry
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