Jumbo Lump Crab Cakes PT30M https://img2.recipesrun.com/201907/2019/1113/ab/5/763194/300x200x50.jpg 4 servings Ingredients: Siracha aioli (optional for topping) 1 tbsp. Unsalted butter 1 tbsp. Oil 1/4 tsp. Pepper 1/4 tsp. Salt 1/2 tsp. ground mustard 1/2 tsp. old bay seasoning 1 tsp. siracha 1/2 cup panko breadcrumbs I used Ian's Gluten Free beadcrumbs 2 tbsp. fresh parsley finely chopped 2 Green Onions finely chopped 1 stalk Celery finely chopped 2 tbsp. mayonnaise I used Tessemae's Organic Mayonnaise- it's whole 30 approved, Dairy Free, Sugar Free, and Gluten Free, 1 Egg 8 oz crab meat I used wild caught jumbo lump
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Jumbo Lump Crab Cakes

By Ellie

4 Person
30 Minutes
0 Calories
This recipe will now be my go-to party appetizer. They’re fancy but easy.

Ingredients

  • Siracha aioli (optional for topping)

  • 1 tbsp. Unsalted butter

  • 1 tbsp. Oil

  • 1/4 tsp. Pepper

  • 1/4 tsp. Salt

  • 1/2 tsp. ground mustard

  • 1/2 tsp. old bay seasoning

  • 1 tsp. siracha

  • 1/2 cup panko breadcrumbs I used Ian's Gluten Free beadcrumbs

  • 2 tbsp. fresh parsley finely chopped

  • 2 Green Onions finely chopped

  • 1 stalk Celery finely chopped

  • 2 tbsp. mayonnaise I used Tessemae's Organic Mayonnaise- it's whole 30 approved, Dairy Free, Sugar Free, and Gluten Free,

  • 1 Egg

  • 8 oz crab meat I used wild caught jumbo lump

Method

  • 01
    In a large bowl, mix together all ingredients, except for the olive oil and butter.
  • 02
    Shape the mixture into patties, as large as you desire. I made about 6 small/medium patties.
  • 03
    Heat the oil and butter in a large skillet over medium heat.
  • 04
    When hot, place the crab cakes in the pan and cook 5 minutes and then flip and cook another 5 minutes until crab cakes are brown.
  • 05
    Remove from heat and place on a paper-towel or a cooling rack to lose any excess oil. Serve Warm.
  • 06
    Top with siracha aioli and green onions!

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    Jumbo Lump Crab Cakes

    3.5

    ( By Ellie )

    This recipe will now be my go-to party appetizer. They’re fancy but easy.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
    Siracha aioli (optional for topping)
    1 tbsp. Unsalted butter
    1 tbsp. Oil
    1/4 tsp. Pepper
    1/4 tsp. Salt
    1/2 tsp. ground mustard
    1/2 tsp. old bay seasoning
    1 tsp. siracha
    1/2 cup panko breadcrumbs I used Ian's Gluten Free beadcrumbs
    2 tbsp. fresh parsley finely chopped
    2 Green Onions finely chopped
    1 stalk Celery finely chopped
    2 tbsp. mayonnaise I used Tessemae's Organic Mayonnaise- it's whole 30 approved, Dairy Free, Sugar Free, and Gluten Free,
    1 Egg
    8 oz crab meat I used wild caught jumbo lump
    03 Method
    Step 1
    In a large bowl, mix together all ingredients, except for the olive oil and butter.
    Step 2
    Shape the mixture into patties, as large as you desire. I made about 6 small/medium patties.
    Step 3
    Heat the oil and butter in a large skillet over medium heat.
    Step 4
    When hot, place the crab cakes in the pan and cook 5 minutes and then flip and cook another 5 minutes until crab cakes are brown.
    Step 5
    Remove from heat and place on a paper-towel or a cooling rack to lose any excess oil. Serve Warm.
    Step 6
    Top with siracha aioli and green onions!
    04 Author
    Ellie Ellie
    1078 Recipes

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