Post by April B. on Mar 5, 2003 11:24:34 GMT -6
Jumbo Lump Crab Cakes
2 lb. Jumbo Blue Claw Crab Meat
3/4 cup mayonnaise
1 tbls. Of Bay Seasoning
1 tbls. fresh lemon juice
1 tbls. ground mustard
3 egg yolks
1/4 tsp. cayenne pepper
1 tbls. chopped fresh parsley
1 tsp. Worcestershire sauce
3 tbls. breadcrumbs
Preparation
Pick through the crabmeat to remove "bones".
Place in refrigerator and chill (about 30 minutes).
Mix all remaining ingredients except for the breadcrumbs.
Gently fold in crabmeat taking care not to break lumps
apart.
Add breadcrumbs, maintaining moisture but not making it doughy.
Form mixture into 2-3 inch rounds.
Place on greased sheet pan.
Set in refrigerator for one hour.
Preheat oven to broiler to 400 degrees.
Place under broiler and allow to cook until golden.
Serve with individual sauces such as coctail, tarter, or a spicy remoulade.
2 lb. Jumbo Blue Claw Crab Meat
3/4 cup mayonnaise
1 tbls. Of Bay Seasoning
1 tbls. fresh lemon juice
1 tbls. ground mustard
3 egg yolks
1/4 tsp. cayenne pepper
1 tbls. chopped fresh parsley
1 tsp. Worcestershire sauce
3 tbls. breadcrumbs
Preparation
Pick through the crabmeat to remove "bones".
Place in refrigerator and chill (about 30 minutes).
Mix all remaining ingredients except for the breadcrumbs.
Gently fold in crabmeat taking care not to break lumps
apart.
Add breadcrumbs, maintaining moisture but not making it doughy.
Form mixture into 2-3 inch rounds.
Place on greased sheet pan.
Set in refrigerator for one hour.
Preheat oven to broiler to 400 degrees.
Place under broiler and allow to cook until golden.
Serve with individual sauces such as coctail, tarter, or a spicy remoulade.
