Details

Jumbo Lump Crabcakes from Café Chardonnay
Serves 1
Prep time: 90 minutes

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Ingredients:
1 lb. jumbo lump crabmeat
1/4 cup red pepper, diced
2 scallions, sliced thin
1 tbsp. dijon mustard
2 tsp. Old Bay seasoning
2 oz. mayonnaise
1 egg white
1/4 cup fine ground breadcrumbs
juice and zest from one lemon
salt & pepper to taste
4 oz. vegetable oil
flour to dredge

Directions:

Mix all of the ingredients together except for the crab, flour and oil. Add the crabmeat when everything has been mixed. Gently toss together, careful not to break the crab lumps. Chill in the refrigerator for one hour.

Preheat the oven to 400 degrees Fahrenheit. Form mix into two 2-inch cakes, 2 1/2 ounces each.

Heat oil in a sauté pan. Dredge both sides of the crab cakes with flour and place in the pan. Sauté over medium heat for about one minute per side or until golden brown. Place in a 400-degree oven for 3-5 minutes.

Café Chardonnay
4533 Pga Blvd
Palm Beach Gardens, FL 33418
(561) 627-2662
Open for lunch M-F - 11:30 a.m. - 2:30 p.m.
Open for dinner M-Sat. - 5:30 p.m. - 10 p.m.
Closed Sundays through the summer season

3 Comments

Dave on October 21, 2009 at 8:32

Something here doesn’t add up. One pound of crab meat makes 5 ounces worth of patties? Should it have been like 1/4 pound of crab?

Sharon on June 7, 2010 at 12:47

I usually get about 4 nice size patties out of this. My family & friends go crazy when I make this recipe. It is easy & fantastic!

Jim on October 7, 2010 at 13:40

90 minutes for prep time? That must include driving to the store and back home with the ingredients. What do you do with the other 11 ounces of crab? I know it’s sold in a 1 pound can but why list 1 pound of crab in the ingredients? I think you need a proof reader.
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