Recipe courtesy of Jimmy's
Total:
1 hr 5 min
Active:
20 min
Yield:
8 servings
Level:
Advanced

Ingredients

  • 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
Cocktail Sauce:
  • 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 

Directions

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.

Cocktail Sauce:

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Cook's Note

Variation: I prefer to use a grill with really good hardwood briquette or mesquite. You'll need a special rack accessory that can be found in any store that sells grills. I use a rack with little holes so the crab won't fall through into the fire. Make sure that the rack is well seasoned or the crab will stick to the grill. If you're good with a grill then go for it.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Jumbo Lump Crab Taco, Pickled Chiles and Avocado

Recipe courtesy of Michael Symon

Lump Crab Wontons

Recipe courtesy of Eden Grinshpan

Jumbo Lump Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette

Recipe courtesy of Emeril Lagasse

Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote

Recipe courtesy of Emeril Lagasse

Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes

Crab Cake

Recipe courtesy of Mary Ada Marshall

Crab Cakes

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here