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Credit: Tom Devine, Executive Chef, Linwoods Restaurant and Catering, Owings Mills, Maryland
The National Culinary Review, February 2015
4 oz. pasteurized eggs
3 T. Old Bay
3 dashes Tabasco sauce
1 oz. Worcestershire sauce
1 oz. lemon juice
1 quart mayonnaise
1 lb. jumbo lump crab, shells removed
1 oz. panko breadcrumbs
2½ oz. crabcake base
1) For crabcake base: Mix together eggs, Old Bay, Tabasco sauce, Worcestershire sauce, lemon juice and mayonnaise; reserve.
2) Gently mix crab with panko breadcrumbs and crabcake base, being careful not to break crab lumps. Form into three 5-oz. balls. Refrigerate for 1 hour to set up.
3) Bake at 350ºF for 10 minutes. Transfer to broiler briefly to brown top.
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