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    You are in: Home / Recipes / Jumbo Lump Crab Cakes Recipe
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    Jumbo Lump Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    The Big Cheese's Note:

    I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°.
    2. 2
      Lightly brush 9x13" pan with olive oil.
    3. 3
      Pick through crab meat, removing any cartilage and place in a medium bowl.
    4. 4
      In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
    5. 5
      Handling lightly, pat into four large cakes.
    6. 6
      Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.

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    Nutritional Facts for Jumbo Lump Crab Cakes

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 269.9
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 2.1 g
    Cholesterol 146.5 mg
    Sodium 696.5 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 0.1 g
    Sugars 2.0 g
    Protein 27.2 g

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