Crab Cakes
Gourmet jumbo lump Crab Cakes delicately seasoned with RC Crab Base, RC Lemongrass Flavor Concentrate, RC Jalapeño Flavor Concentrate, Dijon mustard, Worcestershire, mayonnaise, fresh bell peppers, scallions, and fresh white breadcrumbs.
Yield / Servings
1 lb. Crabmeat (4–6 Cakes)
Category
Seafood Entrees / Shellfish
Ingredients
15 Components
Jumbo Lump Crabmeat Cleaned for shells
1 lb.
Whole Egg
1 count
Mayonnaise
3 Tbsp.
RC Crab Base
1 tsp.
RC Lemongrass Flavor
8 drops
RC Jalapeño Flavor
6–10 drops
Dijon Mustard
1 Tbsp.
Worcestershire Sauce
½ tsp.
Fresh Garlic Chopped
1½ tsp.
Red Bell Pepper Small diced
¼ count
Green Bell Pepper Small diced
¼ count
Scallions Bias cut
4 count
Fresh White Breadcrumbs
1¼ cups
Vegetable Oil For sautéing
As needed
Preparation Steps
1
Whisk Binding Base
In a large mixing bowl, whisk together 1 egg, 8 drops RC Lemongrass Flavor, 6–10 drops RC Jalapeño Flavor, 1½ tsp. chopped garlic, 1 tsp. RC Crab Base, 1 Tbsp. Dijon mustard, 3 Tbsp. mayonnaise, and ½ tsp. Worcestershire sauce until smooth.
2
Fold Crabmeat & Aromatics
Add 1 lb. cleaned jumbo lump crabmeat, ¼ diced red pepper, ¼ diced green pepper, 4 bias-cut scallions, and half of the fresh white breadcrumbs. Toss gently by hand or rubber spatula to avoid breaking up the lump crabmeat.
3
Adjust Consistency & Shape
Gradually add remaining breadcrumbs as needed until mixture holds together gently. Portion into uniform crab cakes (approx. 3–4 oz. each).
4
Sauté & Serve
Heat a thin layer of vegetable oil in a heavy skillet or flat-top griddle over medium heat. Sauté crab cakes for 3 to 4 minutes per side until crisp and lightly golden brown. Serve hot.
Chef Notes & Umamification Tips
To "Umamify" the Recipe: Add ¼ tsp. RC Umami Sensations™ Kombu Powder and ¼ tsp. RC Fish Sauce Powder directly into the mayonnaise before mixing. This creates an intense ocean umami depth that brings out sweet, authentic crab flavor.
Precision Flavor Extracts: Using RC Lemongrass Flavor and RC Jalapeño Flavor provides a clean citrus note and soft warm glow without adding excess moisture or fibrous vegetable bits into the crab cake binder.
Sauce Pairings: Pair perfectly with RC Remoulade, RC Mustard Hollandaise, or RC Seafood Hollandaise.