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Crab Cakes: Jumbo Lump Crabcakes

Source of Recipe

unknown


List of Ingredients

1 pound jumbo lump crabmeat
1/8 cup celery, fine chopped
1/8 cup red onion, chopped fine
3 tablespoons dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1/8 cup parsley
2 tablespoons fresh lemon juice
2 tablespoons old bay seasoning
2 eggs, beaten
1 teaspoon salt
1 teaspoon white pepper
1 1/2 cups breadcrumbs (see note)


Recipe

"Pick" crabmeat, being careful to remove all shells and cartilage, avoid breading up the large pieces of crab. Mix liquid ingredients, dijon, Tabasco, Worcestershire, lemon juice & eggs well. Toss crab with parsley, onion, celery, Old Bay seasonings, salt & pepper. Add liquid mix. Mix breadcrumbs; form cakes into desired shape and coat with bread crumbs. To cook, heat canola/corn or a neutral oil to medium-high temperature. Add a small amount of butter to pan. Add crab cakes and cook slowly about 4 minutes on each side. Drain and reserve warm until serving. Serves 4.

* Note: Breadcrumbs quantity can vary as needed. The ratio of breadcrumbs to liquid should be adjusted so that the total mix "comes" together when you press the complete mix into a ball or round shape.