Courtesy of Barnsider Restaurant
Chef Christopher Gallup
1 lb, separated Lump Crab Meat
2 oz Japanese Bread Crumbs
2 oz, finely diced Spanish onion
1 oz. finely diced Red Pepper
1 oz. finely diced Green Pepper
4 oz Mayonnaise
1 egg Pasteurized egg
1 oz Worcestershire Sauce
1 oz Old Bay Seasoning
1 Tbs Lemon Juice
tsp Black Pepper
tsp Tabasco Sauce
Soybean Oil as needed
In a saut pan heat 2 oz of oil and saut onion, red pepper, and green pepper for 1-3 minutes. Remove from pan and allow to cool.
In a large stainless steel bowl combine mayonnaise, egg, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onion and pepper mixture and mix thoroughly.
Add bread crumbs and fold in completely, add lump crab meat and gently fold keeping pieces as large as possible.
Portion crab cake mixture into 3 oz. balls, flatten to 3″ in diameter and ” thick.
Lightly dust each cake with flour and pan sear with a small amount of hot oil for 1-2 minutes on each side until golden brown. Remove from pan and cool on a wire rack. (Complete heating approximately 5 minutes).
Serve with Dijon sauce. Yields 6 portions, 2 cakes – 3oz each.