The 2024 Fort Lauderdale Home Show was a true culinary delight! We said farewell to summer with Chef Jeff Tunks from Corvina Boca Raton by making tender Pan Seared Jumbo Lump Crab Cakes. To make this delicious dish at home, you’ll need:
Ingredients:
- Jumbo Lump Meat (preferably fresh, but can use pasteurized) – 1 lb
- 1 egg (per each pound of meat)
- 2 tablespoons of mayonnaise
- The juice of 1 fresh lemon
- 1 teaspoon of old bay seasoning
- Kosher Salt – to taste
- 1/4 tsp of cayenne pepper
- 1/4 cup of fresh white breadcrumbs
- 2 tablespoons of light olive oil
Directions:
Gently pick through the crabmeat to remove any stray shells. In a separate bowl, whip up a creamy mixture of egg, mayonnaise, lemon juice, salt, Old Bay seasoning, and a touch of cayenne. Fold the wet ingredients into the cleaned crabmeat, then gently incorporate breadcrumbs. Shape the mixture into desired-sized cakes (we prefer 4-ounce appetizers or 1-ounce cocktail bites). Chill before cooking.
Then, heat a large nonstick pan over medium heat. Coat the pan with oil and let it heat up. Gently place the crab cakes in the pan and cook until golden brown on both sides, about 3-5 minutes per side. Watch out for oil splatters!
This recipe is the perfect way to savor the last bits of fresh seafood before summer’s over. Indulge in these mouthwatering crab cakes, a classic dish that’s sure to please. Want to try more delicious seafood creations? Visit Corvina Boca Raton to explore their wide variety of incredible seafood dishes.
