This time of year I like to keep special ingredients around in case of impromptu holiday gatherings! It paid off last night...as after a busy day of shopping...our friends came over for dinner!
A pound of jumbo lump crab meat waiting patiently in my refrigerator...in just a few simple steps...was transformed into 10 medium sized crab cakes!
I'd say a decadent dinner for four adults ~ makes buying jumbo lump ~ worth every single penny! Enjoy!
Carefully folding the mixture together ensures a HUGE chunk of crab meat in each and every bite!
A simple cocktail sauce made from ketchup, horseradish and freshly squeezed lemon is the perfect accompaniment...
I used crushed oyster crackers in this recipe instead of bread crumbs...
Click here for a true crab story from my earlier blogging days
Simple Jumbo Lump Crab Cakes
1 pound Jumbo Lump Crab Meat
1/4 cup celery, finely diced
1/4 cup onion, finely diced
1 tablespoon parsley, finely diced
2 teaspoons Grey Poupon Mustard
1 tablespoon fresh lemon juice
1 tsp+ OLD BAY
1/4 cup mayonnaise
12 oyster crackers crushed (saltine crackers could be used too)
1 egg lightly beaten
Panko Bread Crumbs for coating
Oil +1 Tablespoon butter for frying
Preheat oven to 325.
Place all ingredients (except last two) in a large bowl and carefully fold together until just incorporated. Form 10 crab cakes, again being careful not to compromise the integrity of the lump meat.
Pour Panko crumbs on a dish and then roll crab cakes in the Panko, covering entire cake.
Heat oil and butter in a frying pan over medium-high heat. Saute the crab cakes until lightly browned on all sides. Set crab cakes aside on paper towel.
Once all have been browned, place the crab cakes in a pan and place in the oven to finish cooking through about, 10-12 minutes.