Recipes / Gumbo Lump Crab Cakes

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Gumbo Lump Crab Cakes

3

  • SERVING SIZE: 12

Ingredients
  • As Needed RICE
  • 4 1/2 cups Furmano's Petite Diced Tomatoes
  • 2 1/4 cups Rice
  • 3 tablespoons Cajun Seasoning
  • 2 1/4 cups Water
  • As Needed
  • As Needed CRAB CAKES
  • 3 cups Mayonnaise
  • 3 tablespoons Brown Mustard
  • 3 each Eggs
  • 3 tablespoons Garlic, Minced
  • 1 tablespoon Tabasco
  • 2 tablespoons Cajun Seasoning
  • 2 tablespoons Parsley, chopped
  • 1 1/2 cups Chorizo, Sliced
  • 1 tablespoon Worchestershire Sauce
  • 3 cups Mixed Peppers with Onions, Drained & Chopped
  • 3 pounds Lump Crab Meat
  • 3 cups Panko Bread Crumbs
Preparation
  1. For Rice: Combine Furmano's Petite Diced Tomatoes, rice, cajun seasoning, and water.
  2. Bring to a boil, simmer for five minutes, cover, remove from heat and allow 20 minutes to steep. Then cool before adding to crab cakes
  3. In a large mixing bowl, blend mayonnaise, brown mustard, eggs, garlic, worchestershire sauce and tabasco together to make a dressing.
  4. Add cajun seasoning and parsley and mix.
  5. Add the rice recipe, chorizo, and mixed peppers with onions and fold with dressing.
  6. Gently fold in lump crab meat then panko bread crumbs. Adding just enough to bread crumbs to allow crab cakes to bind together.
  7. Use a #12 to make individual cakes. Sear in saute pan, finish in oven, and serve with remaining rice.