Bally’s Steakhouse Jumbo Lump Crab Cake Recipe

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Myrtle Published: May 4, 2021 Modified: May 31, 2021

How To Make Bally’s Steakhouse Jumbo Lump Crab Cake

A combination of Dungeness and lump blue crabs mixed with some bell peppers and spices make this crab cake special. Serve with a salad and some aioli.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Crab Cake:

  • 2tbspshallots
  • 1tbspred bell pepper
  • 1tbspgreen pepper
  • 1tbspyellow pepper
  • 1tbspparsley
  • 1tbspchives
  • 1tbsptarragon
  • 3egg yolks
  • ¼cupmayonnaise,prepared
  • 2tbspdijon mustard
  • 12ozlump blue crab
  • 6ozdungeness crab,pick through carefully for shell fragments
  • 3cupsjapanese bread crumbs,panko
  • salt and pepper

For Salad:

  • 3wholeheirloom tomatoes
  • 1wholeshallot
  • 1inchfresh horseradish root
  • 2tbspextra virgin olive oil
  • 1tspchampagne vinegar
  • 2tspfresh herbs

For Aioli:

  • ½cupmayonnaise
  • 1tspgarlic
  • ½fresh lemon zest
  • 1tbspwhole grain mustard
  • ½tsppaprika
  • dash cayenne pepper
  • dash tabasco sauce
  • dash worcestershire sauce

For Garnish:

  • clarified butter
  • fresh lemon slices
  • fresh greens


Crab cakes:

  1. Combine all of the ingredients on the list up to the crab in a medium bowl.

  2. Mix together thoroughly.

  3. Carefully fold the crab into the mixture, avoiding breaking the lumps.

  4. Season with salt and pepper to taste.

  5. Work up to half of the bread crumbs into the crab mixture, still being careful not to break up the crab, until a stable consistency that will hold a shape is achieved.

  6. Form four balls from the mixture.

  7. Press each ball into the remaining bread crumbs and pat into a cake shape.

  8. Reserve the cakes on waxed or parchment paper, wrap and place in the refrigerator.


  1. Remove the cores from the tomatoes and dice evenly, reserving as much juice as possible with the tomatoes in a medium bowl. Slice the shallot as thinly as possible across the grain, creating paper-thin rings.

  2. Add these to the tomatoes.

  3. Grate fresh horseradish onto the tomatoes to your taste preference using a Microplane grater.

  4. Add the oil, vinegar, and herbs, and blend the salad together.

  5. Allow the salad to rest in the refrigerator for an hour before serving.

  6. Finish with salt and pepper before serving.


  1. Place all ingredients together in a small bowl. Stir with a whisk until a smooth, even consistency is reached.

  2. Reserve.

  3. To finish, heat a large sauté pan over medium heat until a drop of water will just sizzle on the surface for 5 or 6 seconds before evaporating.

  4. If it disappears right away, the pan is too hot and the cakes will burn.

  5. Add clarified butter to the pan.

  6. Carefully but quickly add each cake.

  7. Allow to cook for 4 to 5 minutes on the first side.

  8. Using a fish spatula, carefully turn the delicate cakes over, ensuring that they have browned.

  9. Continue cooking for 6 to 7 minutes or until heated through.

  10. In the meantime, in a large bowl or rimmed plate, place a large spoonful of the tomato salad with a little of the liquid from the bowl.

  11. Remove the crab cakes onto a paper towel, then place onto the cool tomatoes.

  12. Top each cake with a teaspoon of the aioli and a small bunch of the fresh greens.

  13. Garnish with the fresh lemon slices.

  14. Serve and eat right away.


  • Calories: 3719.96kcal
  • Fat: 220.58g
  • Saturated Fat: 47.55g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 70.22g
  • Polyunsaturated Fat: 95.10g
  • Carbohydrates: 282.35g
  • Fiber: 29.08g
  • Sugar: 41.69g
  • Protein: 150.94g
  • Cholesterol: 932.35mg
  • Sodium: 5519.38mg
  • Calcium: 1224.49mg
  • Potassium: 4130.77mg
  • Iron: 25.43mg
  • Vitamin A: 672.69µg
  • Vitamin C: 213.12mg
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