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Jumbo Lump Crab Cakes

Course: Main Course
Keyword: chipotle chiles, crab, jalapeno, remoulade, Richard Rowland


Jumbo Lump Crab Cakes

  • 1/3 cup Finely Chopped Scallions
  • 1 whole Fresh Jalapeno finely chopped
  • 2 tbsp Red Bell Pepper finely chopped
  • 1/4 cup Cellery finely chopped
  • 1 Lemon juice and zest
  • 1/2 tsp Old Bay Seasoning
  • 1 tbsp Worcestershire Sauce
  • 1 Egg
  • 1 tbsp Dijon Mustard
  • 3/4 cup Mayonnaise
  • 1/2 cup Bread Crumbs

Chipotle Citrus Remoulade

  • 1 cup Mayonnaise
  • 2 tbsp Chipotle Chiles in Adobo
  • 2 tbsp Lemon Juice fresh
  • 2 tbsp Orange Juice fresh
  • 1/4 cup Chopped Cilantro
  • 1 tsp Worcestershire
  • 1/2 tsp Fresh Ground Cumin
  • Salt & Pepper to taste


Crab Cake Directions

  • Combine all ingredients except Mayonnaise and Bread Crumbs in a large mixing bowl. While keeping Crabmeat pieces as intact as possible, mix thoroughly. Add Mayonnaise and mix. Finally, gradually add the bread crumbs. You may not need the full half cup, When mix is just starting to bind together, stop. The mixture should still be pretty wet. Let sit for at least a half hour. The make crab cake patties (size to preference). Brown each side on a hot griddle or skillet. Be gentle, as they should be fairly delicate. They can be finished in a 350 F degree oven for about 5 minutes.

Remoulade Directions

  • Mix all ingredients together in a processor or blender.