Best 3 Jumbo Lump Crab Cake Sandwich Recipes
**Jumbo Lump Crab Cake Sandwich: A Taste of Maryland's Culinary Treasure**
In the realm of seafood sandwiches, the Jumbo Lump Crab Cake Sandwich reigns supreme, a culinary masterpiece that embodies the essence of Maryland's coastal heritage. This iconic sandwich features succulent jumbo lump crab meat, lightly seasoned and delicately fried to golden perfection, nestled between two toasted slices of bread. Accompanied by an array of delectable condiments, from tangy tartar sauce to zesty lemon wedges, this sandwich tantalizes the taste buds with every bite.
This article presents a collection of meticulously curated recipes that guide you through the art of crafting the perfect Jumbo Lump Crab Cake Sandwich. From selecting the finest crab meat to mastering the delicate balance of seasonings, each recipe offers a unique perspective on this beloved dish. Discover the secrets of creating a flavorful crab cake that bursts with crab meat in every bite, complemented by a range of homemade condiments that elevate the sandwich to an unforgettable culinary experience.
JUMBO LUMP BLUE CRAB CAKES
Steps:
- 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.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
JUMBO LUMP CRAB CAKES
I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.
Provided by The Big Cheese
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Lightly brush 9x13" pan with olive oil.
- Pick through crab meat, removing any cartilage and place in a medium bowl.
- In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
- Handling lightly, pat into four large cakes.
- Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.
Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3
ALAN NOWELL AND PAULA DEEN JUMBO LUMP CRAB CAKES SANDWICHES
I saw these on the Food Network today and instantly looked for the recipe!! Couldn't find it here, so I'm posting it! Courtesy of Alan Nowell as seen on Paula's Best Dishes.
Provided by chungry1
Categories Lunch/Snacks
Time 27m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the first four ingredients in a large bowl.
- Add the rest of the ingredients through black pepper and mix well.
- Gently fold in crab meat.
- Divide into 6 patties and coat with flour.
- Saute in the peanut oil over medium heat for 4-6 minutes per side.
- Serve on a bun with remoulade sauce.
Nutrition Facts : Calories 405, Fat 32.6, SaturatedFat 5.4, Cholesterol 41.2, Sodium 504.1, Carbohydrate 25.2, Fiber 1.2, Sugar 3.8, Protein 4
Tips:
- Choose jumbo lump crab meat for the best flavor and texture.
- Do not overmix the crab cakes, or they will become tough.
- Gently fold the crab meat into the other ingredients to prevent breaking it up.
- Use a large skillet to cook the crab cakes so that they have plenty of room to spread out.
- Cook the crab cakes over medium heat to prevent them from burning.
- Serve the crab cakes immediately with your favorite tartar sauce and lemon wedges.
Conclusion:
Jumbo lump crab cakes are a delicious and easy-to-make seafood dish. By following these tips, you can create perfect crab cakes that are sure to impress your family and friends. Whether you are serving them as a main course or an appetizer, these crab cakes are sure to be a hit.
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