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Jumbo lump crabcakes

Jumbo lump crabcakes




So we have a local guy who for the last 15 years or so has been traveling down the coast (sorry topsail, not outer banks) on Thursdays picking up seafood and bringing it back to our little berg and selling it at farmer's markets. His last trip for the season was last week and I got some lump crabmeat. Cost me 50 bucks, but it made 5 pure crab crabcakes and made my hubby and two friends pretty happy.

I did a search and found recipes here on this board, but they all used more "stuff" than I do.

1/2 cup mayo
dash Worcestershire
couple dashes hot sauce
couple dashes good cracked pepper (I used shallot pepper, but not everyone has that)
Juice of one lemon
1 egg
small (very small) amount of bread crumbs

Make sure you fold this mixture softly into the crab. If you are using lump or Jumbo lump no need to search for shells, handle the crab as little as possible.

In this instance since I didn't know when my friends were going to cook theirs I left the egg out and patted the cakes with a little more breadcrumbs.

Pure crab delight






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RE: Jumbo lump crabcakes




That looks like a good recipe to try.
I still change every recipe, including the one on the Old Bay can, to what some folks call Baltimore style - 7 Saltines and no bread. My mother cooked them that way when I was growing up in Baltimore in the '50s.

I know McCormick's is a Baltimore company, but the Old Bay recipe calls for "2 slices white bread, crusts removed and crumbled". Maybe they were using their grandma's homemade white bread or something, but 2 slices of Wonderbread just doesn't do it. Saltines are uniformly crunchy and add a little flavor.


RE: Jumbo lump crabcakes





saltines....now there's a great thought. I hate putting any filler in at all, but its necessary. When I was younger, crab was cheaper and I didn't have to worry about $$ so much, I used backfin as my filler 75% lump, 25% backfin. Flavor was good, but there is something about getting a lump of pure crabmeat in every bite. Since I don't use old bay, the saltines will add some salt too. Thanks John!


RE: Jumbo lump crabcakes




You're welcome. Bread and bread crumbs can vary in moisture content, but seven saltines are predictable and can be ground to a powder if you want them to disappear.


RE: Jumbo lump crabcakes




Saltines are dry and do not add volume. White bread absorbs the egg and puffs up. Most Maryland restaurants use this. English dry mustard is in most recipes. Last place I worked used 20 pound crab ,1gallon mavo 30 eggs and 4 loaves crustless white bread cut into small cubes.


RE: Jumbo lump crabcakes





saltines....now there's a great thought. I hate putting any filler in at all, but its necessary. When I was younger, crab was cheaper and I didn't have to worry about $$ so much, I used backfin as my filler 75% lump, 25% backfin. Flavor was good, but there is something about getting a lump of pure crabmeat in every bite. Since I don't use old bay, the saltines will add some salt too. Thanks John!

Kai Avalon

I actually use Ritz. It has the salt too. To me, Saltines can make them a little on the mushy side.


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