Irv’s Coastal Crab Cakes

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By Chef Irv Miller
Makes 4-5 cakes
  1. 1 pound fresh jumbo lump blue crab
  2. 4 tablespoons red sweet pepper, diced fine
  3. 4 tablespoons red onion, diced fine
  4. 2 tablespoons Coleman’s dry mustard
  5. 1 tablespoon Old Bay seasoning
  6. 1 tablespoon Louisiana hot sauce
  7. 2 ounces heavy whipping cream
  8. 1 egg
  9. 1/2 cup seasoned Italian bread crumbs
  10. 2 tablespoons unsalted butter
  11. 1 cup all purporse flour
  12. 1 teaspoon salt
  13. 1/2 teaspoon pepper


  1. Remove any cartilage from the crabmeat.
    Do not break up lump crab.
  2. Heat small-sized sauté pan over medium heat and add butter.
  3. When butter begins to bubble, add the diced peppers and onions. Sauté until tender; about two minutes.
  4. Transfer sautéed peppers and onions to a plate to cool.
  5. Place picked crabmeat in a large-sized mixing bowl.
  6. In a separate medium-sized mixing bowl, whisk the egg to blend, then add the whipping cream, cooled peppers, Old Bay seasoning, Louisiana hot sauce, and dry mustard. Blend evenly.
  7. Pour this mixture over the crabmeat and delicately toss to blend.
  8. Sprinkle the breadcrumbs over the mixture and gently toss again to blend.
  9. Let mixture sit for 30 minutes.
  10. Form into delicate mounds of 3 or 4 ounce patties.
  11. Preheat a sauté pan or griddle on medium heat.
  12. Add 3 tablespoons of oil and small piece of butter.
  13. Combine flour, salt and pepper mixture, then lightly dust the crab cakes.
  14. Sauté about 3 minutes on each side until golden brown and firm.

Recipe compliments of Jackson’s Restaurant, Pensacola, Florida

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