The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Jumbo Lump Crab Cake

Ingredients

1 egg, beaten

¼ cup cream

½ teaspoon fresh ground nutmeg

½ teaspoon salt

¼ teaspoon fresh ground white pepper

1 pound jumbo lump crab, picked clean of shells and leaving lumps as whole as possible

Panko bread crumbs

¼ cup chopped parsley

Oil for cooking

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.
Print Recipe