Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.

JUMBO LUMP CRAB CAKES WITH POTATOES, TOMATOES & PEAS RECIPE

INGREDIENTS

16 oz can of jumbo lump crab meat

1/2 cup panko bread crumbs

2 dashes Worcestershire sauce

2 tsp Dijon mustard

1 tbsp mayonnaise

1 egg

Salt and pepper to taste

1/2 lb mini potatoes, cut in half

1/4 lb cherry tomatoes, cut in half

1/2 cup of peas

2 tbsp olive oil

INSTRUCTIONS

  1. In a bowl add crab meat (be sure to check for any shells), panko crumbs, Worcestershire sauce Dijon mustard, mayo, egg, and salt and pepper to taste. Toss to mix but don’t break up the crab meat.

  2. Pat crab cakes into a nice round shape. Drizzle with olive oil and bake in a 375-degree oven for 12 minutes.

  3. Place potatoes and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake until the potatoes are cooked through, about 10 minutes. Add peas to the baking sheet and place back in oven for 3 minutes. Serve piping-hot and enjoy!

RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

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