Recipes

[MargieRJ]

Make your own at home with this recipe:

Bobby Chez’s Famous Jumbo Lump Crab Cake Recipe

Ingredients
- ¼ cup Green Bell Pepper (chopped)
- ¼ cup Yellow Onion (chopped)
- 2 TBSP Butter
- ½ TBSP Lea & Perron’s Worcester Sauce
- 1 Shake Tabasco Hot Sauce
- 1 TBSP Grey Poupon Mustard
- 2 TBSP All Purpose Flour
- ½ cup Milk
- Jumbo lump crabmeat

- flour

- milk

- egg

- Panko bread crumbs

- canola oil

Saute green pepper & onion in pan w/ butter. Cook until tender. Add: flour, worcester sauce, tabasco, & mustard. Mix well. Then add Milk to form your Roux. When Roux bubbles, take off stove and transfer to a small pan to cool in refrigerator.

When chilled, spread out roux, add jumbo lump crab meat. Gently fold crabmeat into the roux. NEVER MIX. The idea is to keep the jumbo lump as large as possible when mixing.

Form crab mixture into ball. Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs. Flash fry in Canola oil @ 375 degrees until golden brown.
Drain crabcake on paper towel to get rid of excess oil. Bake in oven @ 450 degrees for 15 minutes.

[Sweetbay magnolia]

Sounds delicious, but also like a lot of work.  i enjoy kitchen prep but the flash fry is a dealbreaker for me - I hate those grease splatters.  I just may try the BC version to see how they are.  Have you had them, OP?  And if you make them, what is the secret to getting a good dip/breadcrumb adhesion?

[Mothertrucker]

They really DO sound good! Thank you for posting this.

[Pook]

Thanks for posting this.  I don't like mayonaise type crab cakes but love anything that starts with a roux.

[celebration1]

How much crab?  1 lb.?