JUMBO LUMP CRAB CAKES-ANNETTE'S

Jumbo Lump Crab Cakes-Annette's image

Provided by Annette W.

Categories Seafood

Time 50m

Number Of Ingredients 13

THESE CRAB CAKES ARE TOPPED WITH MY CURRY MANGO AIOLI. IT IS ALSO POSTED HERE ON JAP AS WELL. THESE TRULY AREN'T THE SAME WITHOUT IT!
1 large egg
2 heaping Tbsp mayonnaise
2 tsp dijon mustard
1/2 Tbsp worcestershire sauce
1 tsp tabasco sauce
1/4 tsp lemon juice, fresh
1 pkg ritz crackers, crushed ( you may not need this many if crab meat pieces aren't huge, use your judgement)
1 lb jumbo lump crab meat
2 tsp old bay seasoning
2 Tbsp fresh parsley, chopped
1/4 tsp salt
1/4 tsp pepper

Steps:

1. Gather all your ingredients ahead of time to make things easier on yourself.
2. In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
3. Add the cracker crumbs and parsley and mix well.
4. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
5. Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).
6. Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.
7. Set oven on Broil ( or around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack.
8. After 3 minutes of initial cooking time open oven to check crab cakes, if golden brown turn over using a spatula and your hands. Cook an additional 2-3 minutes or until golden brown. (Every oven varies so cooking time will vary. You will know to turn when they are golden brown)
9. Drain on paper towel if need be. Serve with lemon and my Curry Mango Aioli. (Recipe also on JAP) Enjoy! https://www.justapinch.com/recipes/sauce-spread/dressing/curried-mango-aioli-annettes.html?p=1