Chicago Steakhouse Style Jumbo Lump Crab Cakes with Charred Lemon Beurre Blanc

This versatile recipe is perfect for the holiday season! You can easily adjust the portion size of the crab cakes to serve them as elegant hors d'oeuvres, a delicious appetizer, or a main entrée. It truly shines when made with Jumbo Lump crab meat, though Lump or a mix of Jumbo Lump and Special crab meat also work beautifully. I always make the trip to Supreme

Lobster in Villa Park for my crab and seafood - they supply some of the finest restaurants in Chicago and throughout the country, and their retail shop is absolutely top-notch!

This dish is paired perfectly with a Charred Lemon Beurre Blanc sauce that adds the perfect touch of acidity to complement the richness of the crab.

Looking to pair a beverage with these? Depending on the occasion, these crab cakes pair perfectly with...

Bubbles

Blanc de Blancs - The bubbles help cut through the richness of the crab, especially when served as an appetizer. The bright citrus and green apple flavors pair perfectly with these and help ring in the holiday season

White

Chablis (France) - Chablis is often overlooked for most people are familiar with chablis as "boxed wine". Chablis offers a crisp, mineral, and citrusy flavor. Since chablis is often not aged in oak barrels, it isn't overwhelming with the rich buttery flavor of most american Chardonnays, offering only a slight hint of butter. Chablis mirrors the natural sweetness of crab and helps balance the richness of the dressing without overwhelming the flavors of the crab cake.

Alternatively, look for a Sonoma Coast Chardonnay, something that is Unoaked or lightly oaked. This will keep the crab as the star of the dish and add flavors of fresh pear, lemon and the minerality of the sea. Sonoma Coast Chardonnay has just enough body to complement the creamy elements of these crab cakes

Red

If you prefer red wine, these crab cakes can stand up to some light & elegant Red Wines, specifically Pinot Noir from Oregon. These wines won't overwhelm the crab and the earthiness will pair nicely with the richness of the dressing. Adding the slight caramelization from the broiler will only enhance how these work together. Do yourself a favor, and serve this slightly chilled (cellar temp, 55-60 degrees).

Ingredients

CRAB CAKE DRESSING

1 cup Hellman’s mayonnaise

1 tbsp old bay seasoning

2 tbsp chopped parsley

2ea eggs

1 dash tobacco

2 dash worcestershire sauce

2 tbsp lemon juice

To taste salt & pepper

CRAB CAKE

1# crab meat

(jumbo lump, lump or a 50/50 mix of Jumbo lump and Special)

1.25 oz saltine crackers

3/4 cup crab cake dressing

Instructions

1. Prepare the Dressing:

Combine all dressing ingredients in a bowl and mix well. This can be made ahead of time and refrigerated until ready to use.

2. Prepare the Crab Meat: Open the crab meat container, drain any excess liquid, and place the crab meat in a separate mixing bowl.

3. Add the Binder: Crumble the saltine crackers - it’s fine if some larger pieces remain. These act as the binder for the crab cakes; if the crumbs are too fine, the cakes may fall apart.

4. Combine: Gently fold the dressing into the crab mixture, taking care not to break up the larger chunks of crab meat.

5. Portion the Crab Cakes: Shape the mixture into your desired size — about 2 oz for hors d’oeuvres or 4 oz for appetizer or entrée portions. If serving as an entrée, plan on two 4-oz cakes per person.

6. Chill (Optional): The crab cakes can be assembled up to one day in advance. Store them covered in the refrigerator until ready to cook.

7. Cook: When ready to serve, place the crab cakes on the middle rack of the oven and broil for about 10 minutes, watching closely to prevent overcooking. The tops should be lightly browned and the centers heated through.

8. Serve: Using a spatula, carefully transfer the crab cakes to a serving plate and pair with your favorite sauce. For a bright, flavorful finish, serve them over a charred lemon beurre blanc, which adds a touch of acidity to complement the richness of the crab.