Jumbo Lump Crab Cake

By LRay

The Local Palate, June/July 2014, page 48.

Ingredients

• 1 egg, beaten
• 1/4 cup cream
• 1/2 teaspoon fresh ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground white pepper
• 1 pound jumbo lump crab, picked clean of shells and leaving lumps as whole as possible
• Panko bread crumbs
• 1/4 cup chopped parsley
• Oil for cooking

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Directions

1. Mix beaten egg with cream and spices in a small bowl.
2. Pour over picked crab and toss lightly.
3. Add panko and parsley. Toss lightly.
4. Cover and refrigerate for 1 hour or more (this allows the panko to swell)
5. Form into 6 3-ounce cakes.
6. Heat oil in a sauté pan over medium heat. Pan sear until golden, about 3-5 minutes. Flip and cook other side.
7. Serve with whatever you like, but Lee suggests a mixture of summer corn, okra, grape tomatoes, and yellow squash sautéed in chicken stock, and topped with sweet pepper relish.

Directions

1. Mix beaten egg with cream and spices in a small bowl.
2. Pour over picked crab and toss lightly.
3. Add panko and parsley. Toss lightly.
4. Cover and refrigerate for 1 hour or more (this allows the panko to swell)
5. Form into 6 3-ounce cakes.
6. Heat oil in a sauté pan over medium heat. Pan sear until golden, about 3-5 minutes. Flip and cook other side.
7. Serve with whatever you like, but Lee suggests a mixture of summer corn, okra, grape tomatoes, and yellow squash sautéed in chicken stock, and topped with sweet pepper relish.