Bobby Chez’s Famous Jumbo Lump Crab Cake Recipe
Ingredients
- ¼ cup Green Bell Pepper (chopped)
- ¼ cup Yellow Onion (chopped)
- 2 TBSP Butter
- ½ TBSP Lea & Perron’s Worcester Sauce
- 1 Shake Tabasco Hot Sauce
- 1 TBSP Grey Poupon Mustard
- 2 TBSP All Purpose Flour
- ½ cup Milk
- Jumbo lump crabmeat
Sautee green pepper & onion in pan w/ butter.
Cook until tender.
Add: flour, worcester sauce, tabasco, & mustard.
Mix well.
Then add Milk to form your Roux.
When Roux bubbles, take off stove and transfer to a small pan to cool in refrigerator.
When chilled, spread out roux, add jumbo lump crab meat.
Gently fold crabmeat into the roux.
NEVER MIX.
The idea is to keep the jumbo lump as large as possible when mixing.
Form crab mixture into ball.
Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs.
Flash fry in Canola oil @ 375 degrees until golden brown.
Drain crabcake on paper towel to get rid of excess oil.
Bake in oven @ 450 degrees for 15 minutes.
Bon Appetite!!
