INGREDIENTS

1 Tbsp. Mayonnaise
1 Egg (whole, fresh)
1 Tsp. Worcestershire Sauce
1 Tsp. Mustard, Dijon
1 1/2 Tsp. Florida Bay Seasoning
1 Tsp. Parsley
1/8 Tsp. Dry Mustard
1 Tsp. Lemon Juice Fresh
3/4 Cups Bread Crumbs Panko
1/2 Lb. Crab Meat Jumbo Lump (cleaned/drained)
1/2 Lb. Crab Meat Backfin (cleaned/drained)

METHOD

• Combine all ingredients except for the crab and bread crumbs in a mixing bowl and whisk to combine.
• Add Panko and mix to moisten.

• Immediately add crabmeat to mixture.
• Fold in crabmeat without breaking up the crab, allow mixture to rest/breadcrumbs to activate for 30 minutes prior to shaping/cooking.
• Place butter in non stick skillet and sear crabcake on one side.
• Turn and place in oven at 400° for approximately 5 minutes until heated through to 165°, turning again when necessary.
• Plate as pictured and garnish with lemon wrap, served with remoulade sauce on the side.

Serves 5

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!