CHART HOUSE JUMBO LUMP CRAB CAKES Recipe

Ingredients

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• CHART HOUSE JUMBO LUMP crab cakeS shopping list
• 1/2 pound jumbo lump crabmeat shopping list
• 1/2 pound special crabmeat (also called regular, deluxe, flake or white) shopping list
• 1 egg shopping list
• 5 tablespoons mayonnaise shopping list
• 1 tablespoon parsley shopping list
• 2 teaspoons worcestershire sauce shopping list
• 1 teaspoon Dijon mustard shopping list
• 1 teaspoon salt shopping list
• 1/4 teaspoon white pepper shopping list
• 4 ounces Japanese-style panko breadcrumbs shopping list
• Remove the shells from the crabmeat, being careful not to break up the meat. Place in a stainless steel mixing bowl. shopping list
• In another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. Mix in the breadcrumbs. shopping list
• Pour the mayonnaise mixture over the crabmeat. Using a rubber spatula, fold this mixture into the crabmeat gently but thoroughly. Be careful not to break up the jumbo lumps. Cover the bowl and refrigerate for 1 hour. shopping list
• Form the mixture into six crab cakes (4 oz. each). Gently shape the cakes, but do not overwork them. Place each one in a parchment-lined sheet pan. (These can be stored, covered, in the refrigerator until ready to cook.) shopping list
• To broil, preheat the broiler and adjust the oven rack to the middle shelf. Place the cakes in a buttered, oven-proof dish. Broil on the middle shelf until brown on top. Gently turn the cakes over and continue cooking until brown on top and cooked through. shopping list