Jumbo Lump Crab Cakes

• Seafood

  • 1 lb Lump crabmeat, jumbo

• Produce

  • 3/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley
  • 1 Parsley
  • 1 Shallot, small

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 1/4 cup Mayonnaise
  • 1/4 cup Pommery mustard or whole grain mustard

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper
  • 1 tsp Kosher salt
  • 1 Kosher salt
  • 2 tsp Paprika
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 3-inch ring mold or biscuit cutter
  • 3 tbsp Breadcrumbs, fine plain dry

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Sauvignon blanc, dry

Found on bonappetit.com

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