1 Tbsp. garlic, finely chopped
1 tsp. shallots, finely chopped
1 tsp. parsley, fresh, finely chopped
1 cup white bread crumbs, fresh
1/8 tsp. salt
1/8 tsp. white pepper, ground
In a mixing bowl, thoroughly mix garlic, shallots and parsley into breadcrumbs. Add salt and pepper.
½ cup mayonnaise, heavy
4 tsp. Grey Poupon dijon mustard
¼ tsp. Worcestershire sauce
½ tsp. prepared horseradish
Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip. You will need 2 Tbsp. to prepare crab cakes, and the balance should be served on the side.
1 lb. jumbo lump crabmeat
1 cup bread crumbs, prepared
1 Tbsp. parsley, fresh and chopped
2 Tbsp. mustard mayonnaise
1 tsp. Grey Poupon dijon mustard
¼ cup pasteurized whole egg
½ tsp. Worcestershire sauce
¼ tsp. Tabasco sauce
Clarified butter as needed
Drain crab meat of all excess liquid and place in stainless bowl. Add bread crumbs and toss to distribute evenly. In a separate bowl, combine remaining ingredients with a wire whip. Pour over crab meat mixture. Mix GENTLY to combine all ingredients. Divide evenly into six portions and form into balls. Flatten slightly to 1” thick – do not make perfectly flat, as cake should have some grooves.
Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter. Place in pre-heated 450-degree oven and bake approx. 5 minutes on first side. Turn crab cake over using metal spatula. Finish cooking – approximately four minutes. Place crab cakes in enter of plate. Garnish with lemon and 1 Tbsp. of Mustard Mayonnaise sauce per crab cake.