Jumbo Lump Crab Cakes with Pommery Mustard Sauce
I have an
obsession love affair with seafood. In my dream world I would live in a small cottage on the beach, wear maxi skirts, tank tops with flip flops and eat seafood ‘evry day. Fresh off the boat. I might even decide that deep see fishing was for me. Or not, because those boats are a rocking and not stopping. But that fresh seafood. Most definitely.
High a top of my seafood list is Crab. Have I ever told you that I am a crab cracking queen? It’s a self appointed title and all, but I can crack open crab legs like no one’s business. It’s a special talent, my parents are very proud. I’m totally down with for any crab cracking contest so hit me up. I’m serious.
Last year I took a swoon worthy trip to The FLORIDA KEYS, That trip was filled with beautiful sights and more amazing seafood than I could shake a stick at. I happened to have eaten one of the most delicious crab cakes of my life at a restaurant called Marker 88 (apparently they like to name things by the mile markers there – makes sense and admittedly is fantastic for directionally challenged people like myself).
They set up a beach side table and prepared their specialty crab cakes ocean side. Yep, spoiled. I pretty much begged them to share the recipe with me. Naturally so I could share it with y’all. Giver. I. Am.
Their crab cakes are made with a LOAD of jumbo lump crab exactly like they’re supposed to be (hello CRAB cake). One of my pet peeves about ordering crab cakes at a restaurant is having your plate delivered only to find that the crab cake is mostly filler and minuscule pieces of crab.
Not the case here. Jumbo Lump all the way baby.
They were served with a dollop of Pommery Mustard Sauce, which does my mustard loving heart good, but I also think these would be most excellent with a dab of AIOLI. You know if you’re looking to shake things up.
Whatever you decide to dip them into, grab some crab and make these, and invite me over, it’s the polite thing to do.
Jumbo Lump Crab Cakes with Pommery Mustard Sauce Recipe shared with permission.
- 1 lb. jumbo lump blue crab meat
- 1 egg
- 2 teaspoons. Worcestershire sauce
- 1 tablespoon. whole grain mustard
- ¼ teaspoon dry mustard
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon melted unsalted butter
- 1 teaspoon parsley flakes
- 1 teaspoon Old Bay Seasoning
- ½ cup plus 3 tablespoons Panko bread crumbs
- Oil for frying
- Pommery Mustard Sauce:
- ¼ cup whole grain mustard
- ½ cup heavy cream
- Kosher salt and pepper
- Preheat oven to 350 degrees.
- Mix all ingredients except crab meat and bread crumbs by hand, in a large bowl. Add crab meat and ½ cup bread crumbs. Mix very gently.
- Form into 4-oz. cakes, pat onto the remaining bread crumbs, top & bottom.
- Saute in frying pan for 1 min. on each side just to brown the bread crumbs and finish in oven for 2 minutes.
- Mix all sauce ingredients in a saute pan over medium heat, heat for 2-3 min. until warm.
- Serve crab cakes over mustard sauce.
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