Chef Warren's Jumbo Lump Crabcakes

Name: Chef Warren's Jumbo Lump Crabcakes
Cuisine: American
Ingredients: 1 lb jumbo lump crabmeat; 1 each eggs; 3 tbsp mayonnaise; 1 tbsp dijon mustard; 1 tsp old bay seasoning; mashed potato flakes to bind; 1/4 cup Ritz cracker crumbs, coarse; fresh lemon juice; vegetable oil for frying

Warren Sturdivant @WarrentheChef

Philadelphia

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

Warren Sturdivant @WarrentheChef

Philadelphia

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

Saved

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.