Jumbo Lump Crab Meat Food

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JUMBO LUMP BLUE CRAB CAKES



Jumbo Lump Blue Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

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

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

JUMBO LUMP CRAB SALAD WITH PLANTAIN CHIPS AND AVOCADO



Jumbo Lump Crab Salad with Plantain Chips and Avocado image

Provided by Food Network

Categories     appetizer

Time 30m

Number Of Ingredients 10

1 pound of jumbo lump crab meat, picked through for cartilage
1/4 cup diced red, yellow and green pepper
2 scallions, minced
1/4 cup mayonnaise
1/4 cup ketchup
1 tomato, peeled and diced
1 lime juiced
Salt and pepper
Plantain chips
Sliced avocado

Steps:

  • In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.

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