Jumbo Lump Crab Cakes Food

JUMBO LUMP BLUE CRAB CAKES

Jumbo Lump Blue Crab Cakes image

Provided by Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 pounds jumbo lump blue crabmeat
1/2 cup mayonnaise or homemade aioli
4 teaspoons seafood seasoning (recommended: Old Bay)
6 scallions, finely chopped, about 3/4 of the green part
3 tablespoons chopped fresh basil leaves
2 large eggs
Salt and pepper
3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind)
Canola-olive oil blend
Cocktail Sauce, recipe follows, for serving
Flavored aioli, for serving, optional
1 quart ketchup
2 tablespoons horseradish
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon chili powder
Pinch cayenne
2 tablespoons fresh lemon juice

Steps:

Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
Refrigerate the cakes for at least 30 minutes.
Preheat the oven to 400 degrees F.
Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
Serve with a red Cocktail Sauce and/or a flavored aioli.
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

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

ALAN NOWELL AND PAULA DEEN JUMBO LUMP CRAB CAKES SANDWICHES

Alan Nowell and Paula Deen Jumbo Lump Crab Cakes Sandwiches image

I saw these on the Food Network today and instantly looked for the recipe!! Couldn't find it here, so I'm posting it! Courtesy of Alan Nowell as seen on Paula's Best Dishes.

Provided by chungry1

Categories Lunch/Snacks

Time 27m

Yield 6 crab cakes, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon hot chili sauce (recommended ( Sriracha)
2 green onions, finely chopped
1 tablespoon dill (chopped)
1 tablespoon parsley (chopped)
1/2 cup breadcrumbs
1/2 cup red pepper (diced)
1/2 juice and lemon, zest of
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup lump crabmeat
1/2 cup all-purpose flour (for dusting)
1/2 cup peanut oil (for sauteing)

Steps:

Whisk together the first four ingredients in a large bowl.
Add the rest of the ingredients through black pepper and mix well.
Gently fold in crab meat.
Divide into 6 patties and coat with flour.
Saute in the peanut oil over medium heat for 4-6 minutes per side.
Serve on a bun with remoulade sauce.

Nutrition Facts : Calories 405, Fat 32.6, SaturatedFat 5.4, Cholesterol 41.2, Sodium 504.1, Carbohydrate 25.2, Fiber 1.2, Sugar 3.8, Protein 4

MARYLAND JUMBO LUMP CRAB CAKES

Maryland Jumbo Lump Crab Cakes image

Provided by Food Network

Categories appetizer

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.

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4.5/5 (9)
Estimated Reading Time 2 mins
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Mix paprika, oregano, salt, garlic powder, onion powder, cayenne, black pepper, and sugar in a small bowl to combine.
Do Ahead: Spice mix can be made up to 1 month in advance. Store in an airtight container at room temperature.
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