Ingredients:
1) 6 lb. Backfin Crab Meat (shells removed) 2) 2 loaves White Bread Slices (crust removed)
3) 1 qt. Mayonnaise
4) 2 bunches Parsley (leaves washed/minced)
5) 1/4 cup Old Bay Seasoning
6) 2 cups roasted Red Peppers (diced)
7) 1/3 cup fresh Lemon Juice
8) 2 tbs. Black Pepper table grind
9) 2 tbs. Kosher Salt
10) 1 pint Pasteurized Egg Yolks
11) 2 tsp. dry Mustard (colemans)
12) 1 tbs. Worcestershire Sauce (lea and perrins) 13) Chili Aioli (see recipe below)
Preparation:
1) Combine all ingredients except crab and bread and mix well.
2) Fold in crab and bread crumbs.
3) Portion to 3 1/2 oz. per cake.4) Grill or deep fry the crab cakes for a few minutes til done.
5) place Chile Aioli sauce on the crab cakes.
4) 2 bunches Parsley (leaves washed/minced)
5) 1/4 cup Old Bay Seasoning
6) 2 cups roasted Red Peppers (diced)
7) 1/3 cup fresh Lemon Juice
8) 2 tbs. Black Pepper table grind
9) 2 tbs. Kosher Salt
10) 1 pint Pasteurized Egg Yolks
11) 2 tsp. dry Mustard (colemans)
12) 1 tbs. Worcestershire Sauce (lea and perrins) 13) Chili Aioli (see recipe below)
Preparation:
1) Combine all ingredients except crab and bread and mix well.
2) Fold in crab and bread crumbs.
3) Portion to 3 1/2 oz. per cake.4) Grill or deep fry the crab cakes for a few minutes til done.
5) place Chile Aioli sauce on the crab cakes.
