Demal Mattson's Carolina Jumbo Lump Crab Cakes
Chef Demal Mattson shares his $10,000 Food Network Award-Winning Crab Cake
Servings: 4 crab cakes
SO WHAT YOU'RE GONNA NEED IS:
Make the Crab Cakes
In mixing bowl, combine Mayonnaise, juice and zest of one Lemon, sliced Green Onions, pinch of Old Bay Seasoning, Tabasco (optional) and one Egg. Stir until eggs are broken and mixture is emulsified.
Gently fold in Jumbo Lump Crab meat, being careful not to break up the crab meat.
Add 1/2 of the crushed Saltine Crackers, slowing adding more of them until the mixture is still moist but excess liquid is absorbed.
To ensure consistency of size, use an Ice Cream scoop to scoop out the mixture. Place in your hand. Using fingers and thumb in the shape of a “C”, use both hands to form the crab cakes into the desire size. (Recommended diameter is about 2 1/2 inches. Note: Crab Cakes will be tall.)
Cook the Crab Cakes
In a sauté pan over high heat, add Meyer lemon-infused Olive Oil and Butter. When Butter is melted and mixture is bubbly, turn down the heat to medium-high.
Place the Crab Cakes in the pan and cook for 1 -1 1/2 minutes until they start to brown on the bottom.
Flip Crab Cakes over. Turn off the heat. Transfer pan to a 400°F oven and cook for an additional 3-4 minutes.
Remove the Crab Cakes from oven and place them on a paper towel.
Plate Crab Cakes and garnish with additional lemon and sliced green onions.
Calories: 173kcal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 586mg | Potassium: 130mg | Vitamin A: 280IU | Vitamin C: 7.4mg | Calcium: 32mg | Iron: 0.6mg