Jumbo Lump Crab Cakes

Chef Matthew Murphy, Ritz-Carlton New Orleans

These crab cakes have more crab and less cake - just the way they are supposed to be.
Cook/Prep Time: 20 MinutesServings: 4


2 tablespoons mayonnaise
2 teaspoons chopped fines herbs
1 1/4 teaspoons Creole seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon Creole mustard
1/8 cup soft bread crumbs
1 pound fresh jumbo lump Louisiana crabmeat, drained
¼ cup diced peppers (tri-color)
1 tablespoon minced green onions (shallots)
1 teaspoon minced garlic


Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard.
Gently stir in the breadcrumbs and crabmeat. Do not break up crab lumps.
Shape mixture using a 2 inch ring mold.
Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!