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Author Topic: My Jumbo Lump Crab Cake Recipe  (Read 3285 times)
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Nightowl
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« on: December 22, 2016, 05:37:23 PM »

Ingredients

1lb Jumbo Lump Blue Crab Meat
2 slices white bread, crusts removed and finely chopped
1 tab chopped parsley
1 tea Old Bay (or more to taste)
1/3 cup Imperial topping (see recipe below)

Directions:

Place crab meat in bowl, add dry ingredients and toss lightly. Add the Imperial topping and toss carefully
ensuring not to break up the lumps. Divide the mixture in 4 equal portions and make a cake out of each
portion. Brush with some melted butter, sprinkle with paprika then place in an appropriate pan. Place in
oven at 500 degrees and bake until golden brown on the top.

Recipe for Imperial Topping:

Ingredients

This makes more then you need so I freeze the rest for another time.

3 cups mayonnaise
2 large eggs
1 1/2 tab mustard
1 tea Worcestershire sauce
1 tea lemon juice
Mix ingredients together
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tattoo
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MY BOAT CRAB TRAP


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« Reply #1 on: December 23, 2016, 01:16:31 PM »

thanks , sounds good
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rockyoutdoors
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« Reply #2 on: May 04, 2017, 05:05:05 PM »

Nightowl,  did I read that right? 3 cups of mayo?

3 cups mayonnaise
2 large eggs
1 1/2 tab mustard
1 tea Worcestershire sauce
1 tea lemon juice
Mix ingredients together
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Nightowl
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« Reply #3 on: May 04, 2017, 05:31:30 PM »

Yes but only use 1/3 cup Imperial topping per LB of Crab.
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197crabber
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« Reply #4 on: September 21, 2017, 04:42:41 PM »

Great recipe Nightowl. I made it last night and my wife loved the cakes!
We are on a low carb diet, so I substituted the white bread with low carb bread. 3 carbs per cake and still tastes great.
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shedking
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Weeziana crabbing


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« Reply #5 on: September 21, 2017, 06:34:06 PM »

Looking good
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Nightowl
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« Reply #6 on: September 27, 2017, 04:41:25 PM »

Great recipe Nightowl. I made it last night and my wife loved the cakes!
We are on a low carb diet, so I substituted the white bread with low carb bread. 3 carbs per cake and still tastes great.

Looks good! Glad you liked it.
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Harford Crabber
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« Reply #7 on: November 20, 2017, 11:31:02 AM »

Curious,  What do you do with all that leftover "Imperial" topping?   Jus kiddin... 

 I use bout same recipe but with 1/2 the mayo and no bread.  Nobody has ever complained about em yet!! (I mix up the liquid first, enough for a pound, then just lightly toss in the crabmeat.  No leftover liquid topping... lol)
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Wallco99
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« Reply #8 on: November 20, 2017, 04:08:01 PM »

Ingredients

1lb Jumbo Lump Blue Crab Meat
2 slices white bread, crusts removed and finely chopped
1 tab chopped parsley
1 tea Old Bay (or more to taste)
1/3 cup Imperial topping (see recipe below)

Directions:

Place crab meat in bowl, add dry ingredients and toss lightly. Add the Imperial topping and toss carefully
ensuring not to break up the lumps. Divide the mixture in 4 equal portions and make a cake out of each
portion. Brush with some melted butter, sprinkle with paprika then place in an appropriate pan. Place in
oven at 500 degrees and bake until golden brown on the top.

Recipe for Imperial Topping:

Ingredients

This makes more then you need so I freeze the rest for another time.

3 cups mayonnaise
2 large eggs
1 1/2 tab mustard
1 tea Worcestershire sauce
1 tea lemon juice
Mix ingredients together
Freezing mayo is usually not recommended.
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