In the Southern culinary tradition, crab cakes are a beloved dish that showcases the fresh flavors of the sea. This recipe for jumbo lump crab cakes is a true Southern classic, featuring succulent crab meat mixed with a blend of herbs and spices that will tantalize your taste buds. Follow these simple steps to create a mouthwatering dish that is sure to impress your family and friends. Click Here To WATCH THE VIDEO
INGREDIENTS
▢ 1 lb jumbo lump crab meat
▢ ½ cup Ritz or crushed saltine crackers
▢ 1/4 cup mayonnaise
▢ 1 large egg
▢ 1 teaspoon Worcestershire sauce
▢ 1 teaspoon Dijon mustard
▢ 1 teaspoon lemon juice
▢ 1 teaspoon Old Bay (or J.0. seasoning)
▢ 1tablespoon finely minced fresh parsley
▢ 1teaspoon Garlic Salt
▢ 1 teaspoon Cajun seasoning
▢ ¼ teaspoon ground black pepper
▢ 1 Tablespoons salted butter melted
▢ 1/2 cup of cooked and cooled chopped bell pepper and onion mixture
Cooking Instructions:
Cook Onion and Bell pepper mix with 1table spoon of olive oil on medium heat until soft. Then let cook
Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and Garlic Salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs and veggies. With a silicone spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
Cover tightly and refrigerate for at least 30-45 minutes.
Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. Use a spatula or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each top with melted butter after 12 minutes.
Bake for 15 minutes or until golden brown.
Plate with your favorite sides or place on a bun to make a delicious sandwich.
Comments