The Crab Cake Guy

Jumbo Lump Crab Cakes
(courtesy Fleming’s Prime Steakhouse & Wine Bar)

Created by Executive Chef Russell Skall’s of Fleming’s Prime Steakhouse & Wine Bar, these Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce are served as an appetizer at for $13.95 (2-3 oz. cakes.) Serve 5 guests.

Ingredients
2/3 cup mayonnaise
1 eggs, whole
1/2 Tbsp Creole mustard
1 Tbsp Old Bay seasoning
1/2 Tbsp chopped parsley
1 tsp lemon juice, fresh
2 Tbsp cracker meal
1/2 lb jumbo lump crabmeat, fresh or pasteurized
1 oz Roasted Red Pepper Sauce (see recipe)
a pinch of salt
a pinch of black pepper

Directions

1. Combine mayonnaise, eggs, Creole mustard, Old Bay, salt, pepper, chopped parsley, lemon juice, and cracker meal in a mixing bowl
2. Mix well
3. Add crabmeat into mixing bowl and gently fold into the ingredients with your hands being very careful not to break up the larger pieces of crab
4. Portion into 5 equal portions, then form crab cakes into smaller stacks
5. Spread olive oil onto a half sheet pan and place into a 350 degree oven to preheat the pan
6. Prepare the Red Pepper Sauce
7. Place crab cakes onto the preheated sheet pan and bake for 10 minutes or until golden brown
8. Place the Red Pepper Sauce on a warm plate and set the crab cakes on top
9. Garnish as needed

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
Eastern Shore Crab Cakes by Take It or Leave It