Jumbo Lump Crab Cakes-Annette's

6
Annette W.

By
@greeneyez

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.

Rating:

★★★★★ 4 votes

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
20 Min

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 Tbsp
    mayonnaise
  • 2 tsp
    dijon mustard
  • 1/2 Tbsp
    worcestershire sauce
  • 1 tsp
    tabasco sauce
  • 1/4 tsp
    lemon juice, fresh
  • 1 pkg
    ritz crackers, crushed ( you may not need this many if crab meat pieces aren't huge, use your judgement)
  • 1 lb
    jumbo lump crab meat
  • 2 tsp
    old bay seasoning
  • 2 Tbsp
    fresh parsley, chopped
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper

How to Make Jumbo Lump Crab Cakes-Annette's

Step-by-Step

  1. Gather all your ingredients ahead of time to make things easier on yourself.
  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.
  3. Add the cracker crumbs and parsley and mix well.
  4. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
  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).
  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.
  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.
  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)
  9. Drain on paper towel if need be. Serve with lemon and my Curry Mango Aioli. (Recipe also on JAP) Enjoy!

    Curried Mango Aioli-Annette's

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