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Recipe for Charlie’s

Jumbo Lump Crab Cakes

From the kitchen of  Charlie

 Recipes for a Sparkling Holiday

Presented by Christensen & Rafferty Fine Jewelry




½ cup mayonnaise (or light mayo)

1tsp Worcestershire sauce

2 tbs green onions thinly sliced

¼ cup sautéed onions

1 tsp Old Bay seasoning

Pinch of Kosher salt

1/8 tsp fresh ground pepper

1 pound Jumbo lump crab meat drained not broken up (i.e. Phillips)

3 tbs bread crumbs

3 tbs Panko crumbs

3 tbs bread crumbs

1 tsp Old Bay seasoning

Salt, pepper, and garlic powder to taste

Clarified butter


  1. Place ingredients #1-7 together in a bowl and mix
  2. Combine jumbo lump crab and 3 tbs bread crumbs, gently add to the mix of 1-7
  3. Divide this crab mix into individual crab cakes in desired sizes, this mixture can be portioned from 4 entrée to 20 appetizer crab cakes
  4. Mix ingredients #10-13 to make crumb mixture
  5. Lightly coat each crab cake in crumb mixture
  6. Refrigerate for 20+ minutes
  7. Remove from refrigerator, preheat oven to 350 degrees
  8. Brown both sides over medium heat in clarified butter
  9. Finish cooking in oven for 7-10 minutes at 350 degrees
  10. Serve on a warm plate


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