Crab Cakes


Yields 8 Crab Cakes

Ingredients for Crab Cakes

1 lb Lump Crab Meat
5 each Brioche Bun
2 Eggs, well beaten
¼ cup Green Onions (white and green)
¼ cup Celery
¼ cup Red Bell Pepper
1 tsp Season Salt
½ tsp White Pepper
½ tsp Thyme Leaf
1 tsp Old Bay Seasoning
Vegetable Oil (for frying)
Crouton Crumbs (for breading)

Method for Crab Cakes

• Bring all of the ingredients to the work area.
• Trim and wash the celery and green onions.
• Seed and core the red pepper and then cut all into 1” pieces.
• In a small bowl, beat the eggs and set aside.
• In the food processor, chop the burger buns, two or three at a time, into fine bread crumbs.
• Place the bread crumbs in a small mixing bowl.
• Add all of the seasonings, and toss to distribute them well.
• In the food processor, chop the vegetables separately, until they are minced fine, but not pureed.
Note: Chopping them separately is essential as it would be impossible to measure them if they are together, and it will change the flavor if the ingredients are not measured exactly!
• Drain the vegetables before adding to the stuffing.
• Drain the crab meat and add to the stuffing.
• Toss the stuffing very gently, to avoid making the finished crab “doughy”.
• Add the beaten eggs and toss gently again.
• Using a “heaping” #24 scoop, portion and form the crab cakes.
• Gently toss them in the crouton crumbs and freeze.
• Fry as needed.

4302 South East Street, Indianapolis, IN, 46227