I love crab cakes! But so many recipes hide the crab flavor in an explosion of seasoning that is both in the filling and in the breading. This recipe is just the opposite. It lets the Jumbo Lump Crab meat shine. The bigger the lumps you buy the better. The key here is to make sure you gently fold the mixture together so that you don’t break up those beautiful lumps (you paid for them so don’t ruin them). By placing these cakes in a hot pan before baking you get a flavorful crust on the bottom. For something special, try serving this with a Red Pepper Coulis and a Carrot and Corn Timbale.
Bon Appetit, Johnny