Jumbo Lump Blue Crab Cakes Recipes

MARYLAND JUMBO LUMP CRAB CAKES

Maryland Jumbo Lump Crab Cakes image

Provided by Food Network

Time 30m

Yield 6 to 8 cakes

Number Of Ingredients 8

Ingredients

1 egg yolk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump crab meat

Steps:

Preheat the broiler.
In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

JUMBO LUMP CRAB CAKE RECIPE RECIPE - (4.3/5)

Jumbo Lump Crab Cake Recipe Recipe - (4.3/5) image

Provided by hcardall

Number Of Ingredients 22

Ingredients

Ingredients
1/4 cup Green Bell Pepper (chopped)(optional)
1/4 cup Yellow Onion (chopped)
2 TBSP Butter
1/2 TBSP Lea & Perron's Worcester Sauce
1 Shake Franks Hot Sauce
1 TBSP Grey Poupon Mustard
2 TBSP All Purpose Flour
1/2 cup Milk
Jumbo lump crabmeat
Cocktail Sauce
6 oz Heinz Ketchup
2 oz prepared Horseradish
1/2 juice of fresh lemon
or try a
Champagne Mustard Sauce
3 oz. Grey Poupon Mustard
3 oz Hellmans Mayonnaise
1 oz Lea & Perrins Worcheshire Sauce
1 oz concentrated Orange Juice
2 oz prepared Horseradish
Combine all ingredients in bowl. Serve Chilled.

Steps:

Sautee green pepper & onion in pan w/ butter. Cook until tender. Add: flour, worcester sauce, Franks hot sauce, & mustard. Mix well. Then add Milk to form your Roux. When Roux bubbles, take off stove and transfer to a small pan to cool in refrigerator. When chilled, spread out roux, add jumbo lump crab meat. Gently fold crabmeat into the roux. NEVER MIX. The idea is to keep the jumbo lump as large as possible when mixing. Form crab mixture into ball. Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs. Flash fry in Canola oil @ 375 degrees until golden brown. Drain crabcake on paper towel to get rid of excess oil. Bake in oven @ 450 degrees for 15 minutes. Bon Appetite!! Cocktail Sauce • 6 oz Heinz Ketchup • 2 oz prepared Horseradish • 1/2 juice of fresh lemon Combine all ingredients in bowl. Serve Chilled. Note: Never put sauces on top of the entree. Drizzle sauce on a serving plate or spoon onto plate and place the crabcake on top. Serve and enjoy!!! You can also try a Champagne Mustard Sauce: Champagne Mustard Sauce • 3 oz. Grey Poupon Mustard • 3 oz Hellmans Mayonnaise • 1 oz Lea & Perrins Worcheshire Sauce • 1 oz concentrated Orange Juice • 2 oz prepared Horseradish Combine all ingredients in bowl. Serve Chilled.

JUMBO LUMP CRAB CAKES

Jumbo Lump Crab Cakes image

I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.

Provided by The Big Cheese

Categories Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon olive oil
1 lb large lump crabmeat
1 tablespoon whole grain mustard
1 egg, well beaten
1/2 cup mayonnaise

Steps:

Preheat oven to 400°.
Lightly brush 9x13" pan with olive oil.
Pick through crab meat, removing any cartilage and place in a medium bowl.
In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
Handling lightly, pat into four large cakes.
Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.

Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3

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