Harry Caray's Jumbo Lump Crab Cakes
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Ingredients
  • Crab Cake Ingredients:
  • ¼ cup finely diced red onion
  • ¼ cup finely diced red and yellow bell peppers
  • 2 Tablespoons thinly sliced scallions
  • ¼ cup Panko breadcrumbs
  • ½ cup heavy cream
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Old Bay Seasoning
  • ½ teaspoon granulated garlic
  • 1 egg
  • 1 egg yolk
  • Salt and pepper, to taste
  • 2 Tablespoons fresh lemon juice
  • 1-1/2 pounds jumbo lump blue crab meat
  • ⅓ stick butter
  • ½ cup all-purpose flour
  • For Remoulade Sauce:
  • 2 cups mayonnaise
  • ¼ cup chopped capers
  • ¼ cup finely diced red onion
  • ¼ cup Dijon mustard
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon paprika
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon hot pepper sauce
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl combine all ingredients except for the crab meat. Mix well, then gently fold in the crab meat being careful not to break up the big lumps. Form into 3-ounce patties.
  3. In a sauté pan, melt the butter over medium heat. Lightly dust the crab cakes with the flour so they won't stick to the pan. Brown on both sides and transfer to a baking sheet. Bake for about 5-7 minutes. Serve hot with the Remoulade Sauce. (To make sauce, combine all Remoulade ingredients, cover and chill to blend flavors. Can make well in advance). Recipe will serve 12.
Recipe by The Culinary Cellar at https://theculinarycellar.com/chicago-cubs-cookbook/