Fox 8 Recipe Box: Jumbo Lump Crab Cakes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

CLEVELAND, Ohio - Ken Stewart's Lounge is just one of many restaurants that will be cooking at the 5th Annual 'Bites, Booze & Boogie' event which benefits children in rural Africa.  Executive chef Jeremy Heinl is making  Jumbo Lump Crab Cakes at the fundraiser and he shared the recipe with Fox 8's Wayne Dawson.

Jillian Wolstein is the founder of H.E.L.P. and she explained to Wayne all the different ways the organization helps children.

Click here to learn more about the non-profit H.E.L.P. organization and their 5th Annual 'Bites, Booze & Boogie' event.

Click here to learn more about Ken Stewart's restaurants.

JUMBO LUMP CRAB CAKES

  • 1lb jumbo lump crab
  • 1tsp minced jalapeño
  • 1/4 cup of sliced scallions
  • 1/2 cup panko bread crumbs
  • 2 whole eggs
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon
  • Salt & pepper

Cilantro lime Aoili

  • 1 tbsp fresh cilantro minced
  • 1/4 mayonnaise
  • 2 freshly squeezed limes
  • Pinch of salt and pepper

Roasted corn salsa

  • Roast 1 ear of corn under broiler
  • 1 tbsp minced red onion
  • 2 tbsp finely diced red pepper
  • 1tsp minced cilantro
  • 1 freshly squeezed lime
  • Salt and pepper

Pan sear both sides of crab cake in vegetable oil and bake for 8-10minutes in 350 degree oven.