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Giant Crab Cake

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Extra large lump crab cakes served hot in a cast iron skillet

Ingredients

Scale
  • 1 lb large lump crab meat
  • 1/2 cup mayonnaise
  • 1 large egg – lightly beaten
  • 1 TBL dijon mustard
  • 1 tsp Crystal hot sauce
  • 1 TBL worcestershire sauce
  • 20 saltine crackers – crushed well
  • 1/4 cup canola oil – for frying
  • 1 lemon – quartered for garnish
  • Roasted red pepper aioli – get the recipe HERE

Instructions

  1. Lightly whisk the egg, then whisk in the mayo, mustard, hot sauce and worcestershire sauce until smooth
  2. In a second bowl gently combine the lump crab and crushed crackers, then fold in the mayo mixture as gently as possible to avoid breaking up the lump crab. Cover and refrigerate for 1 hour
  3. Divide the crab mix into two halves, then form and lightly pack into two patties about 1″ thick on separate pieces of parchment paper on a small cutting board
  4. OR: form into 6-8 smaller crab cakes if making appetizers instead of entrees
  5. For giant cakes prepare two cast iron skillets or carbon steel pans. (non-stick pans just don’t properly brown the crab cakes). Divide the oil, place it in the pans and heat over medium heat until it shimmers. Carefully slide the cakes into the skillets and fry for 3 minutes without touching them.
  6. Carefully turn each crab cake using extra large spatulas to avoid breaking them apart and fry three more minutes
  7. Carefully turn each cake again and fry 1 more minute. Remove the crab cakes from the heat and serve in the skillet on hot pads with a side of roasted red pepper aioli and two of the quartered lemon pieces.

Find it online: https://www.cooksavorcelebrate.com/giant-crab-cake/