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Jumbo Lump Crab Cake


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


  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.
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