Jumbo Lump Crab Cakes Featured

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Issue Date: September, 2011
Serves: Serves 4
Courtesy of:

Courtesy of Executive Chef Matt Murphy at The Irish House New Orleans




  • 2 tablespoons mayonnaise 
  • 2 teaspoons chopped fines herbs 
  • 1 1/4 teaspoons Creole seasoning 
  • 1 teaspoon Worcestershire sauce 
  • 1/4 teaspoon ground black pepper 
  • 1 teaspoon Creole mustard 
  • 1/8 cup soft bread crumbs 
  • 1 pound fresh jumbo crabmeat, drained
  • ¼ cup diced peppers (tri-color)
  • 1 tablespoon minced green onions (shallots)
  • 1 teaspoon minced garlic. 




Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard. Gently stir in the breadcrumbs and crabmeat. Do not break up crab lumps. Shape mixture using a 2 inch ring mold. Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned

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