Jumbo Lump Crab Cakes

Name: Jumbo Lump Crab Cakes
Ingredients: 1 pound crabmeat (jumbo lump ); 1/4 cup onion (finely diced); 1/4 cup celery (finely diced); 1/2 carrot (finely diced); 1 tablespoon garlic (finely chopped); 3 tablespoon egg whites; 1/4 cup bread crumbs (whole wheat or ground oatmeal); 1/4 teaspoon black pepper (ground); 1/4 teaspoon fresh dill (chopped)

Written by Pritikin Chefs

1.0 min read

Jumbo Lump Crab Cakes

Course: Appetizer, Lunch, Side Dish

Cuisine: American, Asian, Continental

Yield: people

Materials

1 pound crabmeat jumbo lump
1/4 cup onion finely diced
1/4 cup celery finely diced
1/2 carrot finely diced
1 tablespoon garlic finely chopped
3 tablespoon egg whites
1/4 cup bread crumbs (whole wheat or ground oatmeal)
1/4 teaspoon black pepper ground
1/4 teaspoon fresh dill chopped

Instructions

In a warm skillet sauté onion, celery, carrot and garlic for 3 minutes. Remove and cool
In a bowl add crabmeat breaking it apart with fingers lightly (should still be a bit chunky when you are done)
Add cooled vegetables, pepper and dill to the crab and mix in very well
Add egg whites and mix in lightly, add breadcrumbs gradually and mix in until the mixture is firm
Divide mixture into 4 equal parts and mold into desired shapes. In a hot skillet, sear cakes on both sides, then finish in the oven. (You can skip the searing and just bake the cakes from start to finish)
Serve with our creamy mustard sauce

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