jumbo lump crab cakes-annette's

Name: Jumbo Lump Crab Cakes-Annette's
Prep time: 30 min
Cook time: 20 min
Yield: 6
Ingredients: ## THESE CRAB CAKES ARE TOPPED WITH MY CURRY MANGO AIOLI. IT IS ALSO POSTED HERE ON JAP AS WELL. THESE TRULY AREN'T THE SAME WITHOUT IT!; 1 large egg; 2 heaping tablespoon(s) mayonnaise; 2 teaspoon(s) dijon mustard; 1/2 tablespoon(s) worcestershire sauce; 1 teaspoon(s) tabasco sauce; 1/4 teaspoon(s) lemon juice, fresh; 1 package(s) ritz crackers, crushed ( you may not need this many if crab meat pieces aren't huge, use your judgement); 1 pound(s) jumbo lump crab meat; 2 teaspoon(s) old bay seasoning; 2 tablespoon(s) fresh parsley, chopped; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper

(4 RATINGS)

281 Pinches 6 Photos

Annette W.

Lincoln, NE

Updated on Nov 15, 2011

We found some jumbo lump crab meat on sale at a local surf and turf store and bought a pound of it. When you're from Nebraska you always jump at the shot of finding good seafood on sale. These crab meat pieces were about the size of a quarter. I tried to keep them whole which made making the crab cakes challenging. Keeping them together as I formed the patties was a task BUT it was well worth it in the end. They were divine. Squeeze with fresh lemon and top w/ my curry mango aioli. Also found her on JAP. Recipe and pictures are my own.

Rate

One of my best meals ever. Jumbo lump crab cakes w/ curry mango aioli, couscous and edamame with butter and sea salt.

prep time 30 Min

cook time 20 Min

method ---

yield 6-8 serving(s)

Ingredients

THESE CRAB CAKES ARE TOPPED WITH MY CURRY MANGO AIOLI. IT IS ALSO POSTED HERE ON JAP AS WELL. THESE TRULY AREN'T THE SAME WITHOUT IT!
1 large egg
2 heaping tablespoons mayonnaise
2 teaspoons dijon mustard
1/2 tablespoon worcestershire sauce
1 teaspoon tabasco sauce
1/4 teaspoon lemon juice, fresh
1 package ritz crackers, crushed ( you may not need this many if crab meat pieces aren't huge, use your judgement)
1 pound jumbo lump crab meat
2 teaspoons old bay seasoning
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

How To Make jumbo lump crab cakes-annette's

Step 1

Gather all your ingredients ahead of time to make things easier on yourself.

Step 2

In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
Step 3

Add the cracker crumbs and parsley and mix well.
Step 4

Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
Step 5

Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).
Step 6

Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.
Step 7

Set oven on Broil ( or around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack.
Step 8

After 3 minutes of initial cooking time open oven to check crab cakes, if golden brown turn over using a spatula and your hands. Cook an additional 2-3 minutes or until golden brown. (Every oven varies so cooking time will vary. You will know to turn when they are golden brown)
Step 9

Drain on paper towel if need be. Serve with lemon and my Curry Mango Aioli. (Recipe also on JAP) Enjoy! https://www.justapinch.com/recipes/sauce-spread/dressing/curried-mango-aioli-annettes.html?p=1
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