Name: Jumbo Lump Crab Cakes
Yield: 4 Servings
Ingredients: 2 teaspoons paprika; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ¾ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon cayenne pepper; ¼ teaspoon freshly ground black pepper; ¼ teaspoon sugar; 1 large egg; ¼ cup mayonnaise; 1 tablespoon finely chopped parsley; Kosher salt; 1 pound jumbo lump crabmeat, picked over; 3 tablespoons unsalted butter, divided; 1 small shallot, finely chopped; 1 tablespoon all-purpose flour; ¼ cup dry Sauvignon Blanc; ½ cup low-sodium chicken broth; ½ cup heavy cream; ¼ cup Pommery mustard or whole grain mustard; 2 tablespoons vegetable oil, divided; 3 tablespoons fine plain dry breadcrumbs; Chopped parsley (for serving); A 3-inch ring mold or biscuit cutter

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Eva Kolenko

Because there are no filler ingredients and almost no binder, the crab mixture needs to be chilled before cooking; otherwise, it won’t hold together. (It’s also why these are so good.)

Recipe notes