Maryland Jumbo Lump Crab Cakes

A couple months ago my mom came to visit us in Maryland and we decided to go out and get some crab cakes! When in Rome, right? Unfortunately, they were not all that we had hoped they would be. After our disappointing experience we decided that next time we wanted crab cakes we would try our hand at making them ourselves. They sell FRESH jumbo lump crab meat in the grocery store here for goodness sake!

I came up with this recipe by combining a few things that we did like about the crab cakes we tried with mom and a few things I found in some recipes online. I think the product turn out wonderfully! These crab cake are only about 150 calories each so they definitely won't break your new year's resolutions!

To make 4 wonderful crab cakes (2 per person) you will need:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!

Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.

Next, carefully mix the wet ingredients into the dry ingredients.

Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

They should come out looking like this!

Eat up! We didn't use a dipping sauce (I don't think these cakes need it!), but if you would like to try some, people often dip the cakes in tartar sauce or cocktail sauce with some lemon drizzled over the top!

---

Maryland Jumbo Lump Crab Cakes

Ingredients:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Directions:

1. Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!
2. Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.
3. Next, carefully mix the wet ingredients into the dry ingredients.
4. Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

---

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

We had some jumbo lump crab meat left over after making a crab souffle last week when my mom visited so we decided to try something new and came up with fettuccine alfredo with lump crab meat and Brussels sprouts! It turned out really delicious! 

To make it we used:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.

Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 

After toasting the pine nuts, clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.

After the Brussels sprouts are all cleaned up, melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.

In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.

 

Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.

Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.

Top with the toasted pine nuts and then serve!

---

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

Ingredients:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

Directions:

1. It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.
2. Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 
3. Clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.
4. Melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.
5. In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.
6. Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.
7. Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.
8. Top with the toasted pine nuts and then serve!

---

Jumbo Lump Crab Meat Souffle

My mom came to visit us for a few days last week so we decided to have some seafood! Since we live so close to the coast she wanted to take advantage of having fresh seafood, so we bought some
fresh jumbo lump crab meat and made a souffle!

I know it sounds scary, but it was really pretty easy! I based this recipe on one of Ina Garten's (from the Food Network) and then adapted it for what we wanted!

For this souffle, the best sized dish is a 1 & 1/2 quart souffle dish. I didn't have one that size so I used a 2 & 1/2 quart dish and it worked just fine! The souffle just didn't rise as high over the top of the dish as it would have in the smaller dish.

To make this souffle you will need: 

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Start by preheating your oven to 400 degrees F. Next, spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.

Next, heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!

In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).

Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.

In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.

In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 

After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.

As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top.

Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) You can however, watch the souffle rise through the window on the oven door as demonstrated by my mother in the picture below.

After taking the souffle out of the oven serve it immediately! Ours turned out great!

---

Jumbo Lump Crab Meat Souffle

Ingredients:

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Directions:

1. Preheating your oven to 400 degrees F. 
2. Spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.
3. Heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!
4. In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).
5. Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.
6. In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.
7. In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 
8. After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.
9. As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top. Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) 
10. After taking the souffle out of the oven serve it immediately! 

---

I based this souffle on the recipe from this website:
http://www.foodnetwork.com/recipes/ina-garten/spinach-and-cheddar-souffle-recipe/index.html