Crab Cakes are delicious this time of year. And I found this amazing recipe at Del Frisco’s Steakhouse in Houston. Enjoy!
Place fresh jumbo crab meat onto sheet pan and spread evenly.
Remove all shells from crab meat.
In a large saucepan, sauté celery, onions and red pepper for approx. 2 minutes.
Place sautéed vegetables on a plate and allow to cool under refrigeration, 10 minutes.
Chop parsley and reserve.
In a large mixing bowl, place crab meat and parsley and sautéed vegetables and mix gently.
Fold in mayonnaise. Using a 2 oz. scoop, portion onto half sheet pan.
Place in oven at 350 degress for 15 minutes and serve with your favorite tartar sauce or visit Del Frisco’s where we serve it with a Cajun Lobster Cream Sauce. This pairs nicely with an unoaked Chardonnay.
All Jumbo Lump Crab Cakes
- 1 lb. lump crab meat
- ¼ cup diced celery
- ¼ cup diced onion
- ¼ cup diced red bell pepper
- ¼ cup fresh chopped parsley
- ½ cup mayonnaise