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Jumbo Mac and Crab Cakes

  • 65 min
  • Easy
  • 12
  • Jumbo Mac and Crab Cakes
  • Crab meat, cooked -- 1 1/2 lbs.
  • STOUFFER’S WHITE CHEDDAR MAC & CHEESE, HEATED -- 1 1/2 lbs
  • Snack crackers, crushed -- 2 1/4 cups
  • Egg -- 2 each
  • Dijon mustard -- 3 Tbsp.
  • Worcestershire sauce -- 1 Tbsp.
  • Hot sauce -- 1 Tbsp.
  • Celery, small diced -- 6 Tbsp.
  • Scallion, thin sliced -- 1/3 cup
  • Lemon zest -- 2 Tbsp.
  • Fresh parsley, minced -- 3 Tbsp.
  • Mornay Sauce, see related recipe -- 12 fl oz
  • Asparagus spears, grilled -- 36 each
  • Tri-colored cherry tomatoes, halved -- 24 oz.
  • Mornay Sauce
  • Unsalted butter, melted -- 1/2 fl oz.
  • All-purpose flour -- 1 Tbsp.
  • Milk -- 1 cup
  • Sharp white cheddar cheese, shredded -- 1 cup
  • Kosher salt-- to taste
Preparation
1
In a large mixing bowl, combine the first 11 ingredients together to form the Jumbo Mac and Crab Cake mix. Store refrigerated until use.
2
To prepare 1 portion, using a ½ cup scoop, create 1 jumbo crab cake patty and pan fry in cooking oil over medium-high heat, cooking until lightly golden in color on each side and cooked all the way through. Season with salt if desired.
3
Serve the Jumbo Mac and Crab Cake topped with 1 fl. oz. Mornay Sauce and 3 pieces of grilled asparagus spears and 2 oz. of halved tri-colored cherry tomatoes on the side.
4
In a sauce pan over medium-high heat, combine melted butter and flour until it forms a paste and cook heat while stirring often until a blonde color is reached.
5
Add milk, stir often until thickened sauce-like consistency is achieved.
6
Add sharp white cheddar cheese and whisk until uniform, season with salt to taste.
7
Hold warm for service.
Components