Jumbo Lump Crab Cake

Jumbo Lump Crab Cake


1 pound jumbo lump crab meat

1/3 cup heavy duty mayonnaise

1 1/2 teaspoons Old Bay Seasoning

2 ½ teaspoons Dijon mustard

½ teaspoon chopped tarragon

1 tablespoon chopped Italian parsley

1 teaspoon lemon juice

Zest from half a lemon

1 egg

1/8 cup + 2 tablespoons panko bread crumbs

¼ cup panko breadcrumbs to dip finished crab cakes

Method of Preparation

Mix together mayonnaise, mustard, Old Bay Seasoning, tarragon, parsley, lemon juice, lemon zest, and egg. Fold in crab meat and bread crumbs and let rest for 1 hour before shaping into 5 1/2 ounce cakes. Dip shaped crab cake in panko bread crumbs on both sides. Sauté in olive oil and finish in a preheated oven 350 degrees for 7-10 minutes. Serves 4.

Recipe courtesy of Chef Mark Salter, The Robert Morris Inn in Oxford, Maryland

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