Recipe: Jumbo Lump Crab Cakes
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Recipe: Jumbo Lump Crab Cakes
Chef Gerald with Cafe Acadiana makes this classic coastal dish with Gulf jumbo crabmeat mixed with seasonings and formed into “cakes”, then fried or grilled.
3 months ago
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The ultimate Crab Cake Recipe with very little filler and seasoned to perfection.💯🦀🍰 RECIPE: https://natashaskitchen.com/crab-cakes-recipe/ | NatashasKitchen.com
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Louisiana Lump Crab Cakes Ingredients: For the Crab Mix: 2 tablespoons unsalted butter 2 pounds yellow onions, finely diced 1/4 cup finely diced celery 1/4 cup finely diced green bell pepper 1 bay leaf 1 cup heavy cream 1 pound boiled or steamed crabmeat 1/2 cup peeled boiled shrimp 2 tablespoons finely chopped green onion 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon kosher salt, plus more as needed 3/4 teaspoon cracked black pepper, plus more as needed 1/4 teaspoon cayenne pe
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Louisiana Lump Crab Cakes Ingredients: For the Crab Mix: 2 tablespoons unsalted butter 2 pounds yellow onions, finely diced 1/4 cup finely diced celery 1/4 cup finely diced green bell pepper 1 bay leaf 1 cup heavy cream 1 pound boiled or steamed crabmeat 1/2 cup peeled boiled shrimp 2 tablespoons finely chopped green onion 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon kosher salt, plus more as needed 3/4 teaspoon cracked black pepper, plus more as needed 1/4 teaspoon cayenne pe
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Louisiana Lump Crab Cakes Ingredients: For the Crab Mix: 2 tablespoons unsalted butter 2 pounds yellow onions, finely diced 1/4 cup finely diced celery 1/4 cup finely diced green bell pepper 1 bay leaf 1 cup heavy cream 1 pound boiled or steamed crabmeat 1/2 cup peeled boiled shrimp 2 tablespoons finely chopped green onion 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon kosher salt, plus more as needed 3/4 teaspoon cracked black pepper, plus more as needed 1/4 teaspoon cayenne pe
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Louisiana Lump Crab Cakes Ingredients: For the Crab Mix: 2 tablespoons unsalted butter 2 pounds yellow onions, finely diced 1/4 cup finely diced celery 1/4 cup finely diced green bell pepper 1 bay leaf 1 cup heavy cream 1 pound boiled or steamed crabmeat 1/2 cup peeled boiled shrimp 2 tablespoons finely chopped green onion 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon kosher salt, plus more as needed 3/4 teaspoon cracked black pepper, plus more as needed 1/4 teaspoon cayenne pe
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