Crab Cake Recipe

Mix Ingredients

In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, beaten egg, bread crumbs, salt, and black pepper until just mixed.

Form Cakes

Shape the mixture into patties, about 2 inches in diameter and 1 inch thick. Place on a baking sheet lined with parchment paper.

Chill

Refrigerate the crab cakes for at least 30 minutes to help them hold together while cooking.

Cook

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and crispy. Drain on paper towels.

Make Sauce

In a saucepan over medium heat, combine heavy cream, lemon juice, and lemon zest. Stir until heated through and slightly thickened. Season with salt and pepper to taste.

Serve

On a plate, create a bed of arugula. Place the crab cakes on top, drizzle with lemon cream sauce, and garnish with fresh grapefruit segments.