SCOMA’S CRABCAKES

SCOMA’S CRABCAKES

(Serves 4 – 6 people)
Recipe yield: 3 pint

INGREDIENTS

Crab Meat 1 lb
White Onion 2 tbsp
Diced Celery 1 tbsp
Diced Pimento Peppers 1 tbsp
Diced Parsley 2 tsp
Eggs, Whole 3 each, (pasteurized)
Lemon Juice 1/4 tsp
Old Bay Seasoning 1/4 tsp
Panko Crumbs 2 pint
Mayonnaise 2 tbsp

PROCEDURE

• Chop White Onions, Celery, and Pimento Peppers to minced size.
• Separate crabmeat for crab legs, and drain excess water
• In large mixing bowl add minced vegetables, chopped Parsley, and Panko Crumbs.
• In a small Bowl mix together lemon juice, whole eggs, and old bay seasoning until thoroughly incorporated, and then add this to the batter mixture.
• With latex gloves mix by hand, all above ingrediance until thoroughly incorporated.
• You may need to add more or less of the Panko crumbs to the mixture.
• Add panko crumbs into the moist mixture, if needed continue adding panko crumbs to the batter to have it sticky but not moist.
• Keep mixing the batter by hand to thoroughly mix and moisten everything.
• You can finish the batter by mixing crabmeat, when this is thoroughly incorporated fold in crab leg meat keeping them whole as best as possible.
• Shape mixture into patties two to three inches in diameter and 1⁄4 to 1⁄2 inch thick.
• Cook in a non stick pan with a small amount of oil or butter until golden on both sides at five to six minutes total.

SERVING SUGGESTIONS

Serve on a bed of shredded lettuce. Serve with our crab cake sauce (See Recipe) or your favorite sauce.