Ocean Reef Club Crab Cakes
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Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
1 large egg, lightly beaten
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 1/4 teaspoon dry mustard
1 1/2 teaspoon Old Bay seasoning
1 pinch cayenne pepper
1 pinch freshly ground white pepper
1 1/2 teaspoon chopped fresh parsley
1 pound jumbo lump crab, picked over for shells
3 cups panko (Japanese bread crumbs), divided
2 tablespoons olive oil
6 lemon wedges
***Mustard Sauce***
3/4 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon rice wine vinegar
1/2 teaspoon Worcestershire sauce
Directions:
In a large bowl, whisk together the egg, mayonnaise, and Worcestershire sauce. Whip in the dry mustard, Old Bay seasoning, cayenne, white pepper and parsley.
Gently fold in the crab by hand or with a wooden spoon. Add 1 cup of the bread crumbs; toss gently until mixture holds together. Refrigerate, covered, for 30 minutes.
Heat the oven to 400 degrees F. Divide crab mixture into portions and form cakes about 3 inches in diameter. Pour the remaining crumbs onto wax paper. Dip the crab cakes to coat.
Heat the oil in an ovenproof, nonstick pan over medium-high heat. In batches if necessary, saute the crab cakes until golden brown on the first side, about 3 minutes. Turn cakes and transfer pan to oven. (Or put cakes, browned side up, on a foil-lined baking sheet.) Bake until set and golden, about 6 minutes. Garnish with lemon. Serve with Mustard Sauce.
For Mustard Sauce, mix mayonnaise, Dijon mustard, rice wine vinegar, and Worcestershire sauce. Refrigerate.
Recipe Source: Executive Chef Philippe Reynaud, Ocean Reef Club, Key Largo, FL
Recipe Location: https://www.cdkitchen.com/recipes/recs/159/OceanReefClubCrabcakes64374.shtml
Recipe ID: 34760
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