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Jumbo Lump Crab Cakes

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Jumbo Lump Crab Cakes...I have been making these for quite a few years now and they seem to be a big hit.


16 oz. lump crab meat

2 eggs beaten

1/4 red bell pepper finely diced

1/4 small sweet onion(vadalias are best when in season)finely diced

4 tbs mayonnaise

1 1/2 tbs Old Bay seasoning

1/4-1/2 tsp hot cayenne pepper

1 1/2 tsp dry yellow mustard

1 tsp garlic powder

2 tbs chopped fresh cilantro

Fresh ground black pepper to taste

1 pinch of sugar

2/3 cup crushed corn flake crumbs(these can be purchase in a box already to use (This is the ingredient that really sets these crab cakes apart from others )

extra virgin olive oil

2 tbs butter

Mix all ingrediants together except the lump crab meat.

After everything is mixed GENTLY incoropate the crab meat.You want everything mixed but don't want the crab meat broken up.

now form into cakes cover with wax paper or I use freeze paper (the coated side)refrigerate the cakes for an hour or two or longer if you want to pre prepare them.

Next coat a pan with olive oil and 2 tbs butter heat and when hot add the cakes. Fry till brown and flip and repeat till golden brown on other side. remove from pan on to plate with paper towel to drain excess oil and then plate for eating. I make a quick remolade with french dressing,honey, apricot preseve and 2 tbs mayo. I tend to just see what I have on hand and get creative.





Sent from my iPhone using Lake Ontario United mobile app

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3 hours ago, wishinfishin said:

Thanks Mr George.

I just tried this recipe without the Cheyenne pepper, but used salmon .

Big hit ,everyone liked it. Were cleaning up now.

No one believed me when I said I used corn flakes until I showed them the box.

Sent from my SAMSUNG-SM-J327A using Lake Ontario United mobile app

Follow Mr. DeGeorge on Facebook and you will see a ton of amazing food he prepares. 

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