|
|
| Charleston Crab Cakes |
| 25, 4 oz. Crab Cakes |
 |
| Ingredients |
5 Jumbo Lump Crabmeat
4 C Breadcrumbs (unseasoned)
5 Whole Eggs
1/2 T Salt
1/2 T Old-Bay Seasoning
1 T Ground, Black Pepper
2 1/2 C Durkee Famous Sauce
2 T Lea and Perrins |
|
|
|
|
|
|
| Method |
| In a large mixing bowl, add eggs, seasonings, breadcrumbs, Lea and Perrins, and Durkee Famous Sauce.
Durkee sauce can be found at a local grocery. If not, you can substitute mayonnaise.
Once all the ingredients are in the bowl, mix thoroughly with your hands until all ingredients are incorporated with one another.
In a separate container, add the crabmeat.
Slowly fold crabmeat into the mixture and portion out to desired size.
You can either cake or sauté the crab cakes.
To sauté: In a nonstick pan, add 2 ounces of butter to 4 cakes.
Wait until the butter is hot before adding the crab cakes.
Sauté outside only and turn over.
Set the pan in a preheated oven (325 degrees) and bake for 3 to 5 minutes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
