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Jumbo Lump Crab Cakes

By 3:39 PM , ,

The wife LOVES crab cakes. So naturally, I had to find a great recipe. I found these on the The Food Network website, they're from Jimmy Cantler's Riverside Inn in Annapolis.

They're all crab meat - nearly zero filler.

1 egg
1 egg yolk
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
2 tsp Worcestershire Sauce
1 Tbsp Mayonnaise
1 Tbsp chopped fresh parsley
1 lb. jumbo lump crab meat (the better the meat - the better the end result)


Turn on the broiler.

Combine all ingredients, except crab, and whip to incorporate. Gently fold in the crab meat, be careful not to break up the lumps.

You'll want to use a large spoon (I prefer to use an ice cream scooper) - you won't be able to make patties out of these. Yes, they'll be "soupy" Yes, you'll think they won't stay together - BUT THEY WILL. Form 6 large crab cake balls and place on a pan - get them to stay together long enouogh to hold form. They'll stay together as they cook.

Broil for 10 minutes - Keep an eye on them though. The original recipe calls for five minutes. I've found this isn't long enough.

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  1. Very entertaining blog--I found you this morning featured on the foodieblogroll. These crab cakes remind me of my growing-up years in Maryland...thanks for the memory....Susan

  2. Susan - thanks for the welcome! We hope to do the foodieblogroll proud. Where in Maryland did you grow up?