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Chef Warren's Jumbo Lump Crabcakes
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A picture of Chef Warren's Jumbo Lump Crabcakes.

Chef Warren's Jumbo Lump Crabcakes

Warren Sturdivant
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

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

Read more

Chef Warren's Jumbo Lump Crabcakes

Warren Sturdivant
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

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

Read more
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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
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Steps

  1. 1

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

  2. 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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Warren Sturdivant
Warren Sturdivant @WarrentheChef
on March 30, 2015 01:10
Philadelphia
Chef @ My House
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Comments (2)

12asiamae
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.
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Keywords

Lemon Mustard Vege Dijon Egg Potato Mayonnaise

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