A scrumptious blend of lump crab meat, spices, and herbs, reminiscent of Maryland-style crab cakes, designed to wow your taste buds and impress your guests.
Ingredients
Scale:
1 pound of fresh lump crab meat
1/2 cup of panko breadcrumbs
1/4 cup of mayonnaise
2 teaspoons of Old Bay seasoning
1 tablespoon of Dijon mustard
1 large egg
1 tablespoon of Worcestershire sauce
1 tablespoon of fresh lemon juice
1/4 cup of finely chopped fresh herbs (parsley, chives, or dill)
Salt and pepper to taste
3 tablespoons of butter
3 tablespoons of olive oil
Buttery garlic sauce (for drizzling)
Remoulade sauce (for dipping)
Instructions
Carefully check the crab meat for any shell fragments, ensuring the meat is clean and ready for cooking. Place it in a large mixing bowl.
To the crab meat, add breadcrumbs, mayonnaise, Old Bay seasoning, Dijon mustard, egg, Worcestershire sauce, lemon juice, and fresh herbs. Season with salt and pepper to taste. Gently fold the mixture until just combined.
Using your hands, form the mixture into crab cakes that are about 2 inches in diameter and 1 inch thick. Place the formed crab cakes on a parchment-lined baking sheet.
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
