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Jumbo Lump Crab Cakes

Jumbo Lump Crab Cakes


  • 2 tablespoons mayonnaise
  • 2 teaspoons chopped fines herbs
  • 1 1/4 teaspoons Creole seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Creole mustard
  • 1/8 cup soft bread crumbs
  • 1 pound fresh jumbo lump Louisiana crabmeat, drained
  • ¼ cup diced peppers (tri-color)
  • 1 tablespoon minced green onions (shallots)
  • 1 teaspoon minced garlic


  1. Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard.
    2Gently stir in the breadcrumbs and crabmeat. Do not break up crab lumps.
  2. Shape mixture using a 2 inch ring mold. Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium high heat.
  3. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

Courtesy of and The Ritz-Carlton New Orleans
Name of Chef: Matthew Murphy

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