May 2016

Crab Cakes

Crab Cakes

Crab Cakes

Wet mix:
1 gallon mayonnaise
1 cup parsley flakes
1 cup old bay seasoning
3 tbsp. lemon juice
2 ½ ounces Worcestershire sauce
2 tsp. dry mustard
3 cups eggs liquid
2 tablespoons hot sauce

Credited Chef

7 pounds lump crab meat
3 pounds jumbo lump crab meat
3 cups bread crumbs

Makes 14 four-ounce portions // Serves 7

Mix all ingredients above except for crab and breadcrumbs and let sit for about 30 minutes. In a separate bowl you take the crab meat and place in the bowl and add the wet mix, being very gentle not to break up the lumps. Once the wet mix is incorporated, fold in the bread crumbs. Let set again so mix and season and crab can all begin to bind together. After about 20 minutes you can start to mold your crab cakes. Then in a hot pan with olive oil you can sear the crab cakes on both sides, then finish in the oven on 350 degrees for about 8 to 10 minutes. Remove from oven and serve.

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