alevia's kitchen
About the Recipe
Ingredients
Crab Cake:
1 lb jumbo lump crab meat, cleaned
1 lb lump crabmeat
6 green onions, diced
1 teaspoon Florida Bay Seasoning or Zatarain's
8 oz Hellman mayonnaise
1 cup white breadcrumbs
Coating:
4 cups white crumbs
8 oz butter
Sauce:
8 oz Hellman mayonnaise
8 oz creole mustard
1 dash of salt & pepper
1 dash of lemon juice
1 dash of Worcestershire sauce
Preparation
Pick the crab meat clean of shells and place it into a bowl. Dice up the green onions and put them in a bowl with the mayonnaise and seasoning; add 1 cup of the breadcrumbs and mix very gently with a plastic spatula. If the mix is still wet, add a little more breadcrumbs
Form into 4 oz balls and place in the white breadcrumbs, and lightly coat. Form into patties and place on a sheet pan until all the mix is used
In a skillet, melt the butter over medium heat and brown the crab cakes on both sides. Place on a clean sheet pan and place in a 350ºF. oven for 5-8 minutes until warm
For the sauce, mix the mayonnaise and the mustard and season with lemon juice, Worcestershire, salt and pepper.
Place the sauce on the plate and lay the crab cakes on the sauce. Garnish with a fresh herb or a green onion flower