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Jumbo Lump Crab Cakes with Baby Mixed Greens and Pomegranate Vinaigrette

Food Network Star chef David Rose shares his recipe for jumbo crab cakes. Find out how to make this delicious dish at home!

Jumbo Lump Crab Cakes with Baby Mixed Greens and Pomegranate Vinaigrette
Serves 2

Ingredients

For the salad:
3/4 cup extra-virgin olive oil
1/4 cup seasoned rice wine vinegar
1/2 cup pomegranate juice
Juice of 1/2 lemon
1/4 cup honey
2 teaspoons Dijon wholegrain mustard
Sea salt, to taste
Freshly ground black pepper, to taste
Baby mixed greens

For the lump crab cakes:
1 pound jumbo lump crab meat
1/2 cup mayonnaise
2 teaspoons Dijon wholegrain mustard
2 dashes hot sauce
2 teaspoons Old Bay seasoning
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
Juice of 1/2 lemon
30 Ritz crackers, finely blended, divided
2 tablespoons canola oil
1 tablespoon unsalted butter

Directions

1. Make the salad: In a medium bowl, whisk olive oil, vinegar, juice, honey, and mustard. Season with salt and pepper. Toss mixed greens with dressing. Set aside.

2. Make the crab cakes: In a medium bowl, whisk together mayonnaise, mustard, hot sauce, Old Bay seasoning, white pepper, garlic powder, and lemon juice. Gently fold the crab meat into mayonnaise mixture. Gently fold in half the cracker crumbs.

3. Carefully form mixture into medium-sized crab cakes, about 1/2-inch thick. Gently bread crab cakes, on both sides, in remaining cracker crumbs.

4. In a cast-iron skillet over medium-high heat, add oil and butter. When butter is melted, add crab cakes and cook until golden brown and warmed through, about 4 to 5 minutes per side.

5. Serve crab cakes with mixed greens salad.

 

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