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jumbo lump crab cakes-annette's

(4 ratings)
greeneyez avatar
Recipe by
Annette W.
@greeneyez
Lincoln, NE

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.

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(4 ratings)
yield 6 -8
prep time 30 Min
cook time 20 Min

Ingredients For jumbo lump crab cakes-annette's

  • 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 lg
    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

  • 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! https://www.justapinch.com/recipes/sauce-spread/dressing/curried-mango-aioli-annettes.html?p=1
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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