Crab Cakes Ingredients:
2 Cups Mayonnaise
1/4 Cup Sherry Wine
1/4 Cup Lemon Juice
1 Tablespoon Worcestershire Sauce
1/3 Cup Old Bay Seasoning
2 Tablespoons Celery Seed
1/4 Cup Dijon Mustard
2 Tablespoons Horseradish
1 Tablespoon Cajun Seasoning
1/2 Tablespoon White Pepper
1 Tablespoon Dry Mustard
1 1/4 Cup Ritz Cracker Crumbs, Finely Ground
1/4 Cup Parsley, Finely Chopped
2 Lbs. Jumbo Lump Crab, Shells Removed
1 Lb. Special/Blackfin Crab, Shells Removed
Mix mayonnaise, eggs, sherry, lemon juice, worcestershire, Old Bay, celery seed, Dijon, horseradish, Cajun, pepper and dry mustard in large bowl or commercial mixer until thoroughly blended.
In a separate bowl, place crab meat and parsley. Add mixture from previous step over meat and add Ritz cracker crumbs. Gently, with a rubber spatula, fold mixture until crumbs are mixed with liquid base, being extremely careful to not break apart lumps of crab meat.
Let stand for 1 hour to allow cracker crumbs to absorb excess moisture.
Scoop with ice cream scooper or form crab cakes by hand. Crab cakes vary in size, from no bigger than a small cookie to larger than a hamburger. This recipe makes 16, 4 ounce crab cakes.
Crab cakes can be sautéed in a little butter in a non-stick pan (preferred), broiled, baked or breaded and deep fried.
Serve with lemon wedges and caper Dijonaise. Other condiments such as a remoulade, tartar sauce, mustard, cocktail sauce, ketchup, or Worcestershire sauce can be substituted.
Caper Dijonaise Ingredients:
2 Cups Mayonnaise
2 Tablespoons Heavy Cream
1 Tablespoon Tarragon Vinegar
1/4 Cup Capers, Drained
3 Tablespoons Cornischons (Dill Gherkins), Drained
2 Tablespoons Parsley
2 Tablespoons A1 Sauce
Pinch of Salt & Pepper
2 Tablespoons Dijon Mustard
1 Teaspoon Dry Mustard
Mix all ingredients in food processor.