Alan Nowell And Paula Deen Jumbo Lump Crab Cakes Sandwiches Recipe

Ingredients for Alan Nowell And Paula Deen Jumbo Lump Crab Cakes Sandwiches

• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• Dijon Mustard
• Hot Chili Sauce
• Green Onions
• Dill
• Parsley
• 1 cup breadcrumbs
• Red Pepper
• Lemon, Zest Of
• 1/2 teaspoon salt
• Pepper
• Lump Crabmeat
• All Purpose Flour
• 1/2 cup peanut oil, for sautéing

How to Make Alan Nowell And Paula Deen Jumbo Lump Crab Cakes Sandwiches

1. In a large bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper until well combined.
2. Add the breadcrumbs and beaten egg to the wet ingredients. Mix gently until just combined.
3. Gently fold in the jumbo lump crab meat, being careful not to overmix. The crab meat should remain slightly chunky.
4. Divide the crab cake mixture into 6 equal portions. Shape each portion into a patty about 3/4 inch thick.
5. Lightly coat each crab cake patty in flour, shaking off any excess.
6. 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.
7. Cook the crab cakes for 4-6 minutes per side, or until golden brown and heated through. Adjust heat as needed to prevent burning.
8. Serve the crab cakes immediately on toasted hamburger buns with a generous dollop of remoulade sauce.