Best 2 Jumbo Lump Crab Cake Recipes
When it comes to crafting a delightful culinary experience, few dishes can rival the allure of the jumbo lump crab cake. Made with succulent, tender pieces of crab meat enveloped in a crispy, golden brown coating, this dish is a symphony of flavors and textures that tantalizes the senses. Whether you're a seasoned chef or a home cook looking to impress your guests, creating a perfect jumbo lump crab cake requires careful selection of ingredients, attention to detail, and a dash of culinary creativity. This article will guide you through the steps of preparing this delectable dish, from choosing the finest crab meat to mastering the art of pan-frying or baking the crab cakes to achieve the perfect balance of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
JUMBO LUMP CRAB CAKE SANDWICH
Steps:
- Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
- Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
- Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
- Whisk all ingredients together and refrigerate or serve immediately.
- Preheat oven to 200 degrees F.
- Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.
JUMBO LUMP CRAB CAKE RECIPE RECIPE - (4.4/5)
Provided by hcardall
Number Of Ingredients 22
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.
Tips:
- Choose high-quality crab meat. Look for jumbo lump crab meat, which is the largest and most flavorful part of the crab.
- Use a light touch when mixing the crab cakes. Overmixing will make the cakes tough.
- Don't overcook the crab cakes. They should be cooked through but still moist.
- Serve the crab cakes with a variety of dipping sauces. Some popular options include tartar sauce, cocktail sauce, and remoulade.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a sandwich. With a few simple tips, you can make crab cakes at home that are just as good as the ones you get at a restaurant. So next time you're looking for a special meal to impress your friends and family, give crab cakes a try. You won't be disappointed.
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