Recipe courtesy of Patti LaBelle
Print
Patti's Jumbo Lump Crab Cakes
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 pounds jumbo lump crabmeat
  • 1/2 cup crumbled saltine crackers
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons fresh parsley leaves, finely chopped 
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 1 teaspoon Worcestershire sauce 
  • 1/4 teaspoon black pepper 
  • 1/4 teaspoon seasoned salt 
  • 1 large egg 
  • 1/2 cup all-purpose flour
  • 1/2 cup grapeseed oil 

Directions

Place the crabmeat in a large bowl and remove any visible shells or fins.

Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.

Lightly dust the crab cakes with flour on both sides.

Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.

Categories:

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:

IDEAS YOU'LL LOVE

Jumbo Lump Blue Crab Cakes

Recipe courtesy of Jimmy's

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 Emeril Lagasse

Crab Cakes

Recipe courtesy of Nigella Lawson

Crab Cakes

Crab Cake

Recipe courtesy of Mary Ada Marshall

On TV

So Much Pretty Food Here