In the Kitchen: Jumbo Lump Crabcakes

Chef Carlos DaMoura of Fred & Steve’s Steakhouse joined us in The Rhode Show kitchen to show us how to make their Jumbo Lump Crabcakes.


  • 1 pound of crabmeat
  • 1 cup of finely chopped red peppers
  • 1/2 cup of finely chopped yellow peppers
  • 1/4 cup of finely chopped shallots
  • 1 pinch of Fresh Chopped Parsley
  • 3oz of Worcestershire sauce
  • 1 tsp of Dijon mustard
  • 1oz of Frank’s Red Hot sauce
  • 1/4 tsp of paprika
  • 1/2 pound of butter
  • 2 eggs
  • Salt and pepper
  • 1/2 pound of bread crumbs


  1. In a large bowl, mix together all ingredients, except shallots, butter and eggs.
  2. In large pan add butter and shallots, sautéed until golden brown.
  3. Cool it down and add it to the large bowl with the remaining ingredients, except oil.
  4. Shape into cakes.
  5. Heat oil in a large sauté pan over medium heat, when the oil is hot, carefully place crab cakes and sear until browned, should be about 1 minute for each side
  6. Remove the cake and place on sheet pan in a 350 degrees oven for about 8 minutes, or until fully hot.
  7. Serve immediately with your favorite sauce.