Best 2 Jumbo Lump Crab Cake Recipes

**Discover the Culinary Delights of Jumbo Lump Crab Cakes: From Classic to Unique Variations**

Indulge in the exquisite flavors of jumbo lump crab cakes, a culinary masterpiece that captures the essence of coastal cuisine. These delectable crab cakes, crafted with succulent jumbo lump crab meat, burst with a symphony of textures and flavors, promising an unforgettable dining experience. Our collection of recipes offers a diverse range of crab cake creations, from the classic Maryland-style to innovative takes that showcase the versatility of this iconic dish. Embark on a culinary journey as we delve into the secrets of creating perfect crab cakes, ensuring a memorable meal every time.

Check out the recipes below so you can choose the best recipe for yourself!

JUMBO LUMP CRAB CAKE SANDWICH

Jumbo Lump Crab Cake Sandwich image

Provided by Food Network

Categories main-dish

Time 8h32m

Yield 6 servings

Number Of Ingredients 31

Ingredients

1 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon hot chili sauce (recommended: Sriracha)
2 green onions, finely chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley leaves
1/2 cup bread crumbs
1/2 cup diced red pepper
1/2 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup jumbo lump crabmeat
1/2 cup all-purpose flour, for dusting
1/2 cup peanut oil, for sauteing
6 thin slices Italian pancetta, cooked until crispy
6 focaccia rolls
Roasted Tomato Remoulade Sauce, recipe follows
Oven Roasted Tomatoes, diced, recipe follows
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon sweet pickle relish
1 tablespoon large capers
1 teaspoon hot chili sauce (recommended: Sriracha)
1 tablespoon chopped chives
1 tablespoon chopped Italian parsley leaves
1/2 lemon, zested and juiced
8 Roma tomatoes
Olive oil
Salt and freshly ground black pepper

Steps:

Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
Whisk all ingredients together and refrigerate or serve immediately.
Preheat oven to 200 degrees F.
Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

JUMBO LUMP CRAB CAKE RECIPE RECIPE - (4.4/5)

Jumbo Lump Crab Cake Recipe Recipe - (4.4/5) image

Provided by hcardall

Number Of Ingredients 22

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.

Steps:

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.

Tips for the Best Crab Cakes

Use fresh jumbo lump crab meat. It has a sweeter flavor and a more delicate texture than other types of crab meat.
Gently mix crab meat and ingredients together. Overmixing can toughen the crab cakes.
Form crab cakes into 1-1/2-inch balls, then flatten them into 3-inch patties. This will help them cook evenly.
Chill crab cakes for at least 30 minutes before cooking. This will help them hold their shape.
Cook crab cakes over medium heat. This will help them cook through without burning.
Serve crab cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With the right ingredients and techniques, you can easily make crab cakes at home that are just as good as any you would find in a restaurant. So next time you're looking for a special dish to impress your friends and family, give crab cakes a try. You won't be disappointed!