The Crab Cake Guy

Jumbo Lump Crab Cakes

Just got finished trying out this recipe for Jumbo Lump Crab Cakes. Easy to prepare and quite tasty. Try it out if you get a chance. -The Crab Cake Guy

Ingredients
2 lbs. jumbo lump crabmeat
2 cups bread crumbs, about 6 slices white bread, no crust
1/2 cup mayonnaise
2 Tbs. lemon juice
2 eggs
1 jalapeno pepper, seeds removed, finely chopped
2 scallions, finely chopped
2 Tbs. fresh parsley, chopped
1 garlic clove, minced
Dash of salt
Dash of pepper
1 cup flour
6 Tbs. vegetable oil
2 lemons cut into wedges

Directions

1. Flake the jumbo lump crabmeat into a bowl and add bread crumbs, mayonnaise, lemon juice, eggs, jalapeno, scallions, parsley, garlic, salt and pepper. Mix well.
2. Spread flour on a board. Flour your hands and form crab cakes about 3 inches round and about 3/4 thick. Add a little flour to the mixture so it isn’t so sticky.
3. Heat oil in a large frying pan on medium heat.
4. When the oil is hot, cook a few crab cakes at a time, about 2-3.
5. After they start to brown at the edges, turn the cakes over with a wide spatula. Fry each side for about 3 minutes.
6. Drain on paper towels and serve with lemon wedges

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 Recipes from Wikipeida
Crab Cake Guy’s recommended reading