Chef Calvin Clark Cooks Up Crab Cakes

10:54 AM, Jan 6, 2013   |    comments
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Best Backfin Crab Cakes

Serves 6
2 large eggs, beaten
2 tablespoons parsley flakes
2 teaspoons Old Bay Seasoning
2 teaspoons French mustard
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 lbs lump crabmeat
4 tablespoons Miracle Whip
saltine crumbs, very finely ground.
Beat eggs.
Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice,Miracle Whip and, salt and pepper.
Carefully add crab meat without breaking up lumps too much.
Roll mixture into 12 balls about the size of a lemon and roll in cracker crumbs.
Flatten balls into cakes.
Heat saute' pan on medium with a little olive oil on stove top.
Saute' cakes until golden brown, turning once. About 2 minutes each side.
OR broil in oven til golden brown.

Garlic Aioli Sauce
3/4 cup mayonnaise
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Yields 1 cup
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

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