Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Broiled Jumbo Lump Crabcakes Recipe

Broiled Jumbo Lump Crabcakes Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time1h 15m
Serves4

Fried shiitake mushrooms, sno pea shoot-ponzu, lemon emulsion, organic cress

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Ingredients

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Crabcake Ingredients

Fried Shiitake Mushroom Ingredients

Sno Pea Shoot-Ponzu Ingredients

Lemon Emulsion Ingredients

Garnish Ingredients

Method

Crabcake Preparation

  1. 1

    Mix the Crabcake Ingredients

    In a large mixing bowl, combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, eggs, panko breadcrumbs, Old Bay seasoning, salt, black pepper, and chopped chives. Mix gently to combine without breaking up the crabmeat too much.

  2. 2

    Form the Crabcakes

    Shape the mixture into 8 equal-sized patties. Place them on a parchment-lined baking tray and refrigerate for at least 30 minutes to firm up.

  3. 3

    Broil the Crabcakes

    Preheat the broiler. Once preheated, place the crabcakes under the broiler for about 5-7 minutes on each side until golden brown and cooked through. Keep an eye on them to prevent burning.

Fried Shiitake Mushrooms Preparation

  1. 4

    Prepare the Breading

    Set up a breading station with three bowls: one with all-purpose flour, one with a beaten egg, and one with milk. Dip each shiitake mushroom into the flour, then the egg, and finally coat with flour again.

  2. 5

    Fry the Mushrooms

    Heat the vegetable oil in a deep skillet over medium heat. Once hot, add the breaded shiitake mushrooms in small batches. Fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

Sno Pea Shoot-Ponzu Preparation

  1. 6

    Prepare the Sno Pea Shoot-Ponzu

    In a bowl, toss the sno pea shoots with ponzu sauce to coat evenly. Set aside.

Lemon Emulsion Preparation

  1. 7

    Make the Lemon Emulsion

    In a blender, combine fresh lemon juice and olive oil. Blend until emulsified. Season with salt to taste.

Plating

  1. 8

    Serve the Dish

    On a plate, place a crabcake, top with fried shiitake mushrooms, drizzle with lemon emulsion, and garnish with sno pea shoots and organic cress.

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