Jumbo Lump Crab Cakes Recipe
Pan-seared lump crab cakes, roasted cauliflower mash, red pepper coulis, grilled asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Crab Cakes
For the Roasted Cauliflower Mash
For the Red Pepper Coulis
For the Grilled Asparagus
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg. Mix well until smooth.
- 2
Add Crab and Breadcrumbs
Gently fold in the jumbo lump crab meat and breadcrumbs into the mixture. Season with salt and black pepper to taste.
- 3
Form the Cakes
Shape the mixture into patties, about 3 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Pan-Sear the Cakes
Heat olive oil in a large skillet over medium-high heat. Add the crab cakes and cook for 4-5 minutes on each side, or until golden brown. Remove and set aside.
For the Roasted Cauliflower Mash
- 5
Prepare the Cauliflower
Steam or boil the cauliflower florets until tender, about 10-12 minutes.
- 6
Mash the Cauliflower
Drain the cauliflower and transfer to a mixing bowl. Add butter, heavy cream, and minced garlic. Mash until smooth and creamy.
- 7
Season the Mash
Season with salt and black pepper to taste. Keep warm until ready to serve.
For the Red Pepper Coulis
- 8
Roast the Peppers
Preheat the oven to 450°F (232°C). Cut the red bell peppers in half, remove seeds, and place them skin-side up on a baking sheet. Roast for 20-25 minutes until the skins are charred.
- 9
Blend the Coulis
Once cooled, peel the skins off the peppers. In a blender, combine roasted peppers, garlic, olive oil, red wine vinegar, and salt. Blend until smooth.