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  • Crab Cakes

    1 vote
    Crab Cakes
     
    by DCMH
    562 recipes
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    Ingredients

    • 10 lbs Surimi "crab"
    • 2 cans crab meat - special
    • 1 cup diced pimento
    • 1 cup minced fresh parsley
    • 5 cups dry fine bread crumbs
    • 7 cups eggs
    • cups mayo
    • 1/2 cup lemon juice
    • 3/4 cup dijon mustard
    • 1/2 cup Worcestershire sauce
    • 1/4 cup salt
    • 1/4 cup pepper
    • 1/4 cup sugar
    • 1/4 cup onion powder
    • 1-2 qts panko - Japanese-style bread crumbs

    Directions

    1. Thaw and drain the crab and surimi.
    2. Pick through crab meat special to check for shells.
    3. Break up surimi into bite size chunks.
    4. Mix the two together to combine, along with eggs, lemon juice, mustard, onion powder, salt, pepper, Worcesterchire sauce, and sugar.
    5. Gently mix in mayo and pimento. Mixture will be a little more wet.
    6. Carefull mix in the dry fine bread crumbs.
    7. Using a #8 scoop, portion out the crab mixture; it will be a little loose.
    8. Toss in the panko crumbs to coat evenly.
    9. Chill to set up the mixture before baking/frying.

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