Ingredients for Alan Nowell And Paula Deen Jumbo Lump Crab Cakes Sandwiches
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon hot chili sauce (optional)
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/2 cup fresh bread crumbs (panko works best)
- 1 tablespoon chopped red pepper (optional)
- Lemon, Zest Of
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound jumbo lump crabmeat
- 1/4 cup all-purpose flour, for dredging
- 1/4 cup peanut oil
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How to Make Alan Nowell And Paula Deen Jumbo Lump Crab Cakes Sandwiches
- In a large bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper until well combined.
- Add the breadcrumbs and beaten egg to the wet ingredients. Mix gently until just combined.
- Gently fold in the jumbo lump crab meat, being careful not to overmix. The crab meat should remain slightly chunky.
- Divide the crab cake mixture into 6 equal portions. Shape each portion into a patty about 3/4 inch thick.
- Lightly coat each crab cake patty in flour, shaking off any excess.
- Heat the peanut oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan.
- Cook the crab cakes for 4-6 minutes per side, or until golden brown and heated through. Adjust heat as needed to prevent burning.
- Serve the crab cakes immediately on toasted hamburger buns with a generous dollop of remoulade sauce.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
15g
Fat
26g
Carbs
8g
