Chef James Flowers' secret family recipe...revealed!
Number of Servings: 5 crab cakes
1 lb. jumbo lump blue crab
2 jalapenos, seeded and finely diced
2 shallots, finely diced
1 Tbsp. dijon mustard
Salt to taste
3 ea. large eggs (divided)
1 ¾ cup fine panko breadcrumbs (divided)
2 Tbsp. butter
Combine the first five ingredients along with one beaten egg and ¼ cup panko in a mixing bowl and gently fold together until mixture starts to bind. Cook a small amount (around one ounce) in a skillet to check for seasoning. Portion into three golf ball-sized pieces and set aside in the fridge.
Place two beaten eggs and 1 ½ cups panko in separate shallow dishes. Form portions of crab mix into “puck” shapes by using a ring mold. Dredge each portion thoroughly in egg wash, then in panko.
In a large cast iron skillet, heat two tablespoons of butter until foamy. Sear cakes on both sides until golden and place in oven for about five to seven minutes to warm cakes through.
Serve immediately with lemon and lime wedges, cocktail sauce, tartar sauce or remoulade.
A few keys to this recipe:
Use the freshest jumbo lump blue crab you can find. Plan on going to the store in the morning and cooking the same night! And be sure to not over-work the crabmeat, the cakes should have nice, plump pieces of crab inside.