Jumbo Lump Crab Cakes

By Ellie

8 Person

90 Minutes

0 Calories

We've refined our Crab Cake recipe and now they are better than ever. Handmade from jumbo lump crab meat - the sweetest, most tender crab meat available - and stuffed so full of crab meat that every delicious bite is bursting with the sweet, luscious flavor of crab, with a hint of local seasonings. You won't find a better crab cake anywhere.

Ingredients

1/2 cup Grapeseed oil
1/2 cup All-purpose flour
1 Large egg
1/4 tsp. Seasoned salt
1/4 tsp. Black pepper
1 tsp. Worcestershire sauce
1 tbsp. Seafood seasoning
2 tbsp. Fresh parsley leaves, finely chopped
2 tbsp. Dijon mustard
1/2 cup Crumbled saltine crackers
2 pounds Jumbo lump crabmeat

Method

01

Place the crabmeat in a large bowl and remove any visible shells or fins.
02

Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.
03

Lightly dust the crab cakes with flour on both sides.
04

Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.

Related Tags

Jumbo Lump Crab Cakes

4.1

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 60 Mins
Cook Time 30 Mins
Total Time 90 Mins

02 Ingredients

1/2 cup Grapeseed oil

1/2 cup All-purpose flour

1 Large egg

1/4 tsp. Seasoned salt

1/4 tsp. Black pepper

1 tsp. Worcestershire sauce

1 tbsp. Seafood seasoning

2 tbsp. Fresh parsley leaves, finely chopped

2 tbsp. Dijon mustard

1/2 cup Crumbled saltine crackers

2 pounds Jumbo lump crabmeat

03 Method

Step 1

Place the crabmeat in a large bowl and remove any visible shells or fins.

Step 2

Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.

Step 3

Lightly dust the crab cakes with flour on both sides.

Step 4

Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.

04 Author