Michael jordan's crab cakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Fresh parsley, chop |
| 2 | cups | Ex-heavy mayonnaise |
| 5 | tablespoons | Worcestershire sauce |
| ⅔ | teaspoon | Cayenne |
| 3 | tablespoons | Old Bay Seasoning |
| ⅔ | teaspoon | White pepper |
| 1½ | large | Eggs |
| 7 | ounces | Cracker meal |
| 3 | pounds | Lump crabmeat, pick over |
| ½ | cup | Drawn or clarified butter |
| LEMON BASIL MAYONNAISE | ||
| 2 | cups | Heavy mayo |
| 2 | tablespoons | Fresh basil, chop |
| ¼ | cup | Lemon juice |
| 1 | tablespoon | Dijon-style mustard |
| ⅔ | teaspoon | White pepper |
| MUSTARD MAYONNAISE | ||
| 2 | cups | Heavy mayo |
| ½ | cup | Dry mustard |
| ½ | cup | Champagne vinegar |
| ½ | cup | Grainy mustard |
| ¼ | cup | Worcestershire |
| ¼ | cup | Light brown sugar |
Directions
CAKES-In a bowl combine well parsley, mayo, Worcestershire and seasonings. Add eggs and cracker meal and combine well. Add crabmeat and combine gently. Form lightly into 12 patties. Preheat oven to 450~. In a castiron skillet heat butter over moderately high heat until hot but not smoking. Cook cakes, turning, until lightly browned. Put cakes on a baking sheet and bake for 10 minutes. Serve with MAYONNAISE-Combine ingredients for each mayonnaise and serve with cakes.
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