Jumbo Lump Crab Cake Recipe

By hcardall

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.

Details

Servings 12
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

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.