Jumbo Lump Crab Recipe
Make Jumbo Lump Crab Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Preparation
Method
Crab Preparation
Prepare Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and black pepper. Gently fold the ingredients together to avoid breaking up the crab meat.
Add Additional Ingredients
Once the crab mixture is well combined, add the chopped green onions, breadcrumbs, and the lightly beaten egg. Mix gently until all ingredients are evenly incorporated. Be careful not to over-mix to keep the crab lumps intact.
Chill Mixture
Cover the crab mixture with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors to meld and makes the mixture easier to handle.
Form Crab Cakes
After chilling, use your hands to form the crab mixture into patties, about 3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
Cook the Crab Cakes
Heat a skillet over medium heat and add a tablespoon of oil. Once hot, carefully place the crab cakes in the skillet, cooking for about 4-5 minutes on each side or until golden brown and crispy.
Serve
Transfer the cooked crab cakes to a serving platter. Serve warm with lemon wedges and your favorite dipping sauce.