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Copycat Chart House's Jumbo Lump Crab Cakes
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- #11126
Two types of crab meat packed with creamy mayo and crispy panko breadcrumbs is the way to go for perfect crab cakes.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 pound jumbo lump crabmeat
1/2 pound special crabmeat (also called regular, deluxe, flake or white)
1 egg
5 tablespoons mayonnaise
1 tablespoon parsley
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon white pepper
4 ounces Japanese-style panko breadcrumbs
directions
Remove the shells from the crabmeat, being careful not to break up the meat. Place in a stainless steel mixing bowl.
In another mixing bowl, mix together the egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and pepper. Mix in the breadcrumbs.
Pour the mayonnaise mixture over the crabmeat. Using a rubber spatula, fold this mixture into the crabmeat gently but thoroughly. Be careful not to break up the jumbo lumps. Cover the bowl and refrigerate for 1 hour.
Form the mixture into crab cakes (4 oz. each). Gently shape the cakes, but do not overwork them. Place each one in a parchment-lined sheet pan. (These can be stored, covered, in the refrigerator until ready to cook.)
To broil, preheat the broiler and adjust the oven rack to the middle shelf. Place the cakes in a buttered, oven-proof dish. Broil on the middle shelf until brown on top. Gently turn the cakes over and continue cooking until brown on top and cooked through.
added by
cookingforall
nutrition data
225 calories, 12 grams fat, 15 grams carbohydrates, 15 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 31, 2013
I think this is a great recipe for a couple of reasons. First, it uses two kinds of crab meat which gives it a good texture. Second, it uses panko instead of regular bread crumbs which give it a lighter texture. It's quite easy to make too.