Logo

Logo

Search

Jumbo Lump Crab Cake



JUMBO LUMP CRAB CAKE
Del Frisco's Steakhouse Restaurant Recipe

Makes 10 crab cakes

Crab Cakes
1 lb. lump crab meat
1/2 teaspoon extra virgin olive oil
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup red pepper, finely chopped
1/2 cup basil, julienne cut
2 tablespoons garlic & herb bread crumbs
1/2 cup mayonnaise
1/2 teaspoon cracked black pepper
lemon wedges

Cajun Lobster Sauce
1 cup heavy whipping cream
2 tablespoons Cajun seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 teaspoon Tabasco sauce
1 teaspoon lobster base
2 tablespoons butter, melted
1/2 cup chopped green onions

For the crab cakes: Begin by spreading the lump crab meat on a baking sheet lined with parchment paper and broiling it for 3 minutes. Remove the baking sheet from the oven and transfer the crab meat to a large bowl. In a saucepan, saute the chopped red onion, celery and red pepper in 1 teaspoon of extra virgin olive oil for 5 minutes.

Remove the saucepan from the heat and allow the vegetable mixture to cool. Add the cooled vegetable mixture and the basil to the crab meet and mix. Fold in the mayonnaise and the cracked black pepper. Use an ice cream scoop to scoop the mixture into mounds. Arrange the crab cake mounds onto a baking sheet lined with parchment paper.

Bake the crab cakes at 350 degrees for 12 minutes, then turn on the broiler and broil the crab cakes for 3 minutes. Remove the crab cakes and plate them on top of the Cajun Lobster Sauce (recipe below) and serve with lemon wedges.

For the Cajun lobster sauce: Reduce the heavy cream in a saucepan over medium heat for 8-10 minutes. Add the Cajun seasoning to the reduced cream and whisk together. Whisk in the Worcestershire, paprika and Tabasco sauce. Whisk in the lobster base, melted butter and chopped green onions. Allow the sauce to simmer on medium heat for 5 minutes before serving.



1 comment:

  1. I think the recipe is probably a good recipe, however I wish the ingredients would have mentioned to use a cajun seasoning that does not contain salt. We tried the recipe for the sauce and was disappointed because it was SUPER salty. After we double checked the measurements to be accurate, we decided to look at effects ingredients for the cajun seasoning and found that the 1st ingredient was salt and 2 tbsp of a salty mix is a lot when the recipe only calls for 1 cup of heavy whipping cream. Next time we will try this recipe with a cajun rub that doesn't have salt as it's 1st ingredient like the Adams Seasoning from HEB

    ReplyDelete