As I mentioned, this is based on Tom Douglas's recipe linked above. Rather than making my own bread crumbs and aioli, I used panko and mayo from a jar. Also, I've quadrupled the recipe to accommodate a large harvest and crowd.
INGREDIENTS
6 cups Panko Bread Crumbs
3/4 cup finely chopped flat-leaf parsley
3 cups mayonnaise
4 teaspoons lemon juice
8 teaspoons Worcestershire sauce
4 - 6 teaspoons hot pepper sauce, such as Tabasco
5 tablespoons Dijon-style mustard
2 teaspoon sweet paprika
2 teaspoon chopped fresh thyme (or 1t dried thyme)
2 teaspoon celery seeds
1.5 teaspoon seasalt
1 teaspoon freshly finely ground black pepper
1 cup finely chopped yellow onion (prefer Walla Walla)
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
8 – 10 cups crabmeat, lightly squeezed if wet (8 – 10 Dungeness crab)
unsalted butter for frying
Lemon wedges, for garnish
Tartar Sauce
Sweet Chili Sauce
1: Mix 6 c Panko with 1/2c parsley; set aside
2: Mix 3c mayo, 4t lemon, 8t Worcestershire, 4 – 6t hot sauce, 5T Dijon, 2t paprika, 2t thyme, 2 t celery seed, 1.5t salt, & 1t black pepper; set aside
3a: In a large bowl, mix 1c onion, 1c green pepper, 1c red pepper, & mayo mix;
3b: add 8 – 10c crabmeat and lightly mix;
3c: add 4c of the panko/parsley mix
4a: Form 3” x 1” patties and lightly coat with remaining panko mix (20 – 30 patties)
4b: Cover and chill 1 – 24 hrs.
5: Fry in butter over medium heat until 155F internal, about 4 mins on each side (I found frying until crispy on each side, then holding in a 200 - 225F oven produced the best results. I think you could hold it for 20 – 30 mins with no loss of quality, allowing for a whole batch to be prepared and served hot.)
6: Serve with lemon wedges & tarter and sweet chili sauces.
Topic: Crab Cakes (Read 2189 times)
