Yields 10 3.5 oz. Cakes
- 1 pound jumbo lump crabmeat
- 1 pound backfin crabmeat
- 8 ounce mayonnaise
- 2 eggs, large
- 3 ounces Dijon mustard
- 2 ounces Japanese bread crumbs
- 1 ounce fresh lemon juice
- 2 teaspoon old bay seasoning
- 2 teaspoon fresh chopped parsley
Thoroughly pick crabmeat for any cartilage. Make sure not to crumble the crabmeat. Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix the crabmeat with the mayonnaise mixture and fold gently. Sprinkle old bay seasoning and fresh chopped parsley into crabmeat mixture. Form crab cake mixture into 3.5 oz. Balls and flatten slightly.
In a non stick pan, lightly coat bottom with clarified butter over medium heat. Place 5 crab cakes in pan and cook about 3 to 4 minutes or until golden brown. Turn over and repeat for other side.
