Cooking and preparation time: 1.5 hours
Skill level: Beginner
Looking for an easy jumbo lump crab cakes recipe to cook this week? Our team at Cameron’s Seafood found an amazing crab cakes recipe to make your decision easier.
This recipe was published on Bon Appétit and was created by Hillstone Restaurant Group. We adapted the recipe to our taste and modified a few steps and ingredients from the original recipe.
Boasting a 5-star review on its original publication, this jumbo lump crab cake recipe is simply delicious. It features a mildly-spicy blackened coating and a unique mustard sauce. Our preparation instructions are based on four servings of this fresh crab recipe because, as we’re keen on reminding our readers, fresh seafood is best appreciated with company!
Please note that this recipe needs to be prepared with chilled crab mixture as it contains virtually no binding ingredients. If you prepare it with room temperature crab mixture, the crab cakes won’t bind together properly.
So without further adieu, here is Cameron’s Seafood’s first jumbo lump crab cakes recipe on its up and coming food blog.
Ingredients required to make Crab Cakes:
- Quarter cup of mayo
- One tablespoon parsley, chopped finely
- One pound Cameron’s Seafood jumbo lump crabmeat
Blackened coating mix:
- One teaspoon dry oregano
- Half teaspoon garlic powder
- Half teaspoon onion powder
- Two teaspoons paprika
- Quarter teaspoon sugar
- Quarter teaspoon black pepper, ground
- One teaspoon salt
- One finely chopped shallot
- Three tablespoons butter, unsalted
- One tablespoon flour
- Half cup of cream
- Quarter cup of Sauvignon blanc dry wine
- Two tablespoons vegetable oil
- Parsley as needed, chopped for garnish
- Three tablespoons breadcrumbs
- Half cup chicken broth
- Quarter cup whole grain mustard
Crab Cakes Cooking Directions:
- Start by mixing together garlic powder, paprika, salt, onion powder, sugar, black pepper and cayenne spice in a bowl. This creates the blackened coating mix to spice the crab cakes.
- To prepare the crab cakes, mix parsley, a dash of salt, mayo, and a half teaspoon of the coating mix from the previous step into a bowl containing one whisked egg.
- Place crabmeat into bowl of previous step, being careful not to let it fall apart. Lightly coat crabmeat with the mixture.
- Place crab mixture, divided into four equal serving sizes, onto a baking sheet lined with parchment. If you have a biscuit cutter, you can pack the mixture into the biscuit cutter to form the crab cake shape. Otherwise, simply form the shape with your hands, cupping the mixture carefully on the sheet.
- Cover baking sheet with plastic wrap and chill in the fridge for one to two hours.
- Melt one tablespoon of butter over medium heat in a saucepan. Soften chopped shallot in the saucepan, cooking for about 5 minutes. Add flour and cook for approximately 3 minutes, stirring often. Add Sauvignon blanc, bring mixture to a boil and cook for about one minute.
- Whisk broth into the saucepan and cook for another 5 minutes, bringing the mixture back to a boil. Add heavy cream, reduce to a simmer and cook for about 4 minutes. Add mustard, cover the saucepan and maintain its temperature.
- In a large-sized skillet over medium temperature, heat one tablespoon of oil and one tablespoon of butter. Coat each of the crab cakes in breadcrumbs and gently place them in the skillet. Cook crab cakes for about 5 minutes, until golden brown on skillet-facing side. Flip crab cakes very carefully (they can fall apart very easily!) and cook for about 2 more minutes, until golden.
- Transfer cooked crab cakes to a plate. Add mustard sauce and garnish with parsley for serving.
Nutritional Facts for Crab Cakes Recipe:
Here’s a snapshot of this recipe’s nutrition info:
- Calories: 540
- Fat: 42 g
- Carbs: 10 g
- Cholesterol: 195 mg
- Protein: 29 g
- Sugar: 2 g
- Fiber: 2 g
If you’re looking to try out Cameron’s Seafood’s popular Maryland crabs for yourself, this easy crab recipe is a great way to prepare it into a delicious meal!