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 Ingredients 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 Directions 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!