chart house jumbo lump crab cakes |
1/2 pound jumbo lump crabmeat |
1/2 pound special crabmeat (also called regular, deluxe, flake or white) |
1 egg |
5 tablespoons mayonnaise |
1 tablespoon parsley |
2 teaspoons worcestershire sauce |
1 teaspoon dijon mustard |
1 teaspoon salt |
1/4 teaspoon white pepper |
4 ounces japanese-style panko breadcrumbs |
remove the shells from the crabmeat, being careful not to break up the meat. place in a stainless steel mixing bowl. |
in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs. |
pour the mayonnaise mixture over the crabmeat. using a rubber spatula, fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour. |
form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each one in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.) |
to broil, preheat the broiler and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. broil on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through. |
