Jumbo Crab Cakes
Jumbo Crab Cakes

Hello, I’m Elise. Today, I’m gonna show you how to make jumbo crab cakes recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Jumbo Crab Cakes Recipe

Jumbo Crab Cakes is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Jumbo Crab Cakes is something that I’ve loved my entire life. They’re fine and they look fantastic.

To bewith this particular recipe, we must prepare a few ingredients. You can cook jumbo crab cakes using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Jumbo Crab Cakes:

  1. Make ready 1 lb. crabmeat
  2. Prepare 1 large roasted red pepper, seeded and diced
  3. Make ready 1/2 large red onion, diced
  4. Take 1/4 cup sliced scallions, green only
  5. Take 2 tablespoons Dijon mustard
  6. Take 1 tablespoon Worcestershire
  7. Prepare 1 egg, beaten
  8. Take 1/4 cup seasoned bread cbs
  9. Make ready 1/4 cup mayonnaise
  10. Prepare Canola oil for pan
  11. Prepare 2 tablespoons melted butter
  12. Prepare Lemon slices for serving
  13. Make ready Tartar sauce for serving

Steps to make Jumbo Crab Cakes:

  1. Mix all ingredients, except crab, canola oil and melted butter in a large bowl. Add the crab, mixing in very gently. Cover bowl and refrigerate for 1 hour.
  2. After one hour preheat oven to 425. Place 1/4 sheet pan in oven to heat as well. When oven reaches temperature add enough canola oil to cover bottom of pan and place back in oven to heat.
  3. Using a large ice cream scoop place 6 large scoops of the crab mixture onto the hot oiled pan. Do not press cakes down. Brush all over with melted butter.
  4. Bake at 425 for approximately 20 minutes. Tops and sides should be light brown and toasty looking.
  5. Remove cakes from pan and serve with lemon slices and tartar sauce.

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