Entrées Side Dishes

Jumbo Mac and Crab Cakes

  • 1:05 TIME
  • 12 Portions


Jumbo Mac and Crab Cakes Ingredients

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 


2 ea 

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 ea 

Tri-colored cherry tomatoes, halved

24 oz 

Mornay Sauce Ingredients

Unsalted butter, melted1/2 fl oz 
All-purpose flour1 Tbsp 
Milk1 cup 
Sharp white cheddar cheese, shredded1 cup 
Kosher saltto taste 


Jumbo Mac and Crab Cakes Method

  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. 

Mornay Sauce Method

  1. 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.
  2. Add milk, stir often until thickened sauce-like consistency is achieved.
  3. Add sharp white cheddar cheese and whisk until uniform, season with salt to taste.
  4. Hold warm for service.