Crab Cakes
Ingredients
At a glance
Restaurant Recipes
Appetizers
Makes
6-8 dozen
10 lb. crabmeat
6 cups mayonnaise
10 eggs
3 red peppers, small dice
4 green peppers, small dice
3 yellow peppers, small dice
1 cup Dijon mustard
10 slices whitebread, crust removed
2 tbsp salt
2 tbsp ground white pepper
Methods/steps
Pick through crabmeat to eliminate shell or cartiledge. Place in a large mixing bowl. In a food processor, add bread. Process for one minute to break it up into crumbs.
Add eggs, mayonnaise, mustard, peppers, salt and white pepper to crab mixture. Mix well.
Portion (3 oz.) into desired size. Saute gently in skillet, heated with oil. Sear crab cakes about three minutes on each side until golden brown.
Remove from pan. Finish in 350 degree oven for five minutes.
Reviews
