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Archive for March, 2006






For those of you who like Mitchell’s Restaurant, here is my contribution to the recipe file-


Mitchell’s Crab Cakes (http://www.cameronmitchell.com/restaurants/restaurantinformation/recipes.cfm?rid=14)


1 lb. Claw Crab Meat
1 lb. Jumbo Lump Crab
1/2 Cup Mayonaise
1-1/2 tsp. Golden’s Spicy Mustard
1-1/2 tsp. Worchestershire
2 tsp. Tobasco
2 Tbsp. Italian Parsley, chopped
2 Tbsp. Scallions, minced
1-1/2 tsp. Kosher Salt
1 tsp. White Pepper
2 Eggs
1 Cup Bread Crumbs, unseasoned
1-1/2 tsp. Lemon Juice


1. Combine all ingredients except crab meat and bread crumbs.

2. Gently combine claw crab meat and crumbs.

3. Fold in Jumbo Lump. Do not break up the crab, check seasoning.

4. Label, date, and refrigerate.

5. Note: Crab mix should be well chilled before portioning.

6. Sear crab cakes with olive oil in a non-stick sauté pan. Sear until golden brown on both sides and cooked through in center. Serve with fresh lemon wedges.


Yield: 10-11 4-oz. cakes









 
 

 


 

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