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SKIPJACK'S CRAB CAKES




Source of Recipe


Skipjack's


List of Ingredients




1/4 c. mayonnaise

2 eggs

1 T. smooth Dijon mustard

1/4 t. cayenne pepper

3 dashes Tabasco

1/2 t. white pepper

1/4 c. flat-leaf parsley, chopped fine

2 lbs. lump crabmeat (Maine or Maryland Blue)

2/3 c. panko (Japanese) or Italian seasoned breadcrumbs, plus additional for breading

2 T. vegetable oil

2 T. butter


Recipe



Mix the mayonnaise, eggs, mustard, spices, Tabasco and parsley together. Fold in the crab gently. Add the 2/3 c. breadcrumbs in stages, so that the mixture remains moist.

Divide into 8 large (5-inch) cakes or 40 small ``cocktail'' cakes and arrange on a sheet pan covered with breadcrumbs. Sprinkle with additional crumbs, cover and refrigerate for at least 8 hours.

When ready to serve, heat the oil and butter in a nonstick skillet. Pan-fry the cakes until golden, 3 to 4 minutes per side. Transfer to a preheated 350-degree oven for 4-5 minutes. Serve immediately. Makes 8 appetizer servings or 4 entree servings.

Skipjack's, 199 Clarendon St., Boston