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Credit: Tyler Mock, Food and Beverage Director, Epic restaurant, Columbus, Ga.; Executive Sous Chef, RiverMill Event Centre, Columbus
Sizzle, Winter 2012
1 cup mayonnaise
2 T. Dijon mustard
1 lemon, juiced
1½ t. Worcestershire sauce
½ t. Tabasco sauce
1½ t. Old Bay seasoning
¼ bunch parsley, chopped
1 lb. lump crabmeat
¾ cup panko breadcrumbs
Blended oil, as needed
1. In bowl, mix together mayonnaise, mustard, lemon juice, Worcestershire sauce, Tabasco sauce, Old Bay seasoning and parsley.
2. In separate bowl, mix together crab and mayonnaise mixture. Add enough breadcrumbs to bind. Let sit in refrigerator until breadcrumbs soften.
3. Portion and form into 18 cakes. Saute in blended oil until golden-brown on both sides. Reserve for service.
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