Jason's Best Crab Cakes Ever Recipe

Name: Jason's Best Crab Cakes Ever
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sauteeing; 1 cup finely chopped scallions (including some green stem); 1/2 cup finely chopped jalapeno pepper; 3/4 cup heavy cream; 2 teaspoons dry mustard; Pinch cayenne pepper; 2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells; 2 eggs, beaten; 2 cups fresh white-bread crumbs, spread out in a baking dish; 1 to 2 tablespoons vegetable oil

Servings: persons

1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sauteeing
1 cup finely chopped scallions (including some green stem)
1/2 cup finely chopped jalapeno pepper
3/4 cup heavy cream
2 teaspoons dry mustard
Pinch cayenne pepper
2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
2 eggs, beaten
2 cups fresh white-bread crumbs, spread out in a baking dish
1 to 2 tablespoons vegetable oil

1
Melt 1 1/2 sticks butter in a large skillet over medium-high heat and saute scallions and jalapeno about 2 minutes, until bright green.
2
Add the heavy cream and heat to boiling.
3
Stir over medium heat 3 to 4 minutes, until the mixture thickens.
4
Remove from the heat and stir in the mustard and pepper.
5
Cool 5 minutes.
6
Place the crabmeat in a large bowl.
7
Gently stir in the scallion mixture.
8
Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet.
9
Immediately place in refrigerator to harden, about 2 hours.
10
When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl.
11
Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat.
12
Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs.
13
Saute until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up).
14
Drain on paper towels and serve immediately.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sauteeing, 1 cup finely chopped scallions (including some green stem), 1/2 cup finely chopped jalapeno pepper, 3/4 cup heavy cream, and more.

Yes, Jason's Best Crab Cakes Ever falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jason's Best Crab Cakes Ever

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