A picture of Chef Warren's Jumbo Lump Crabcakes.

Chef Warren's Jumbo Lump Crabcakes

Warren Sturdivant @WarrentheChef

I wanted a hearty meaty crabcake without a lot of bread, so I used potato flakes as a binder which makes a light, moist crabcake

I wanted a hearty meaty crabcake without a lot of bread, so I used potato flakes as a binder which makes a light, moist crabcake

Chef Warren's Jumbo Lump Crabcakes

Warren Sturdivant @WarrentheChef

I wanted a hearty meaty crabcake without a lot of bread, so I used potato flakes as a binder which makes a light, moist crabcake

I wanted a hearty meaty crabcake without a lot of bread, so I used potato flakes as a binder which makes a light, moist crabcake

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Ingredients

1 lbjumbo lump crabmeat
1 eacheggs
3 tbspmayonnaise
1 tbspdijon mustard
1 tspold bay seasoning
mashed potato flakes to bind
1/4 cupRitz cracker crumbs, coarse
fresh lemon juice
vegetable oil for frying

Saved

Steps

1

Scramble the egg, add the rest of the ingredients except crabmeat, potato flakes and cracker crumbs and mix well.
2

Separate the crab in a bowl. Pour mixture on top and gently fold, adding enough potato flakes to bind. Once they begin to bind, add the cracker crumbs. Using a scoop, form patties. Refrigerate for 15 mins. Fry in 350°F oil until golden on each side. Squeeze fresh lemon on top and serve.

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Cooksnaps

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Warren Sturdivant @WarrentheChef

on March 30, 2015 01:10

Philadelphia

Chef @ My House

Comments (2)

12asiamae @cook_5389491

November 17, 2016 01:34

They're cooling in the fridge now! So easy to make. Cant wait to eat. I had bread crumbs so I used those instead of crackers.

Keywords

Lemon Mustard Vege Dijon Egg Potato Mayonnaise

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