Crab Cakes Recipe
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Ingredients
- 10 lbs Surimi "crab"
- 2 cans crab meat - special
- 1 cup diced pimento
- 1 cup minced fresh parsley
- 5 cups dry fine bread crumbs
- 7 cups eggs
- cups mayo
- 1/2 cup lemon juice
- 3/4 cup dijon mustard
- 1/2 cup Worcestershire sauce
- 1/4 cup salt
- 1/4 cup pepper
- 1/4 cup sugar
- 1/4 cup onion powder
- 1-2 qts panko - Japanese-style bread crumbs
Directions
- Thaw and drain the crab and surimi.
- Pick through crab meat special to check for shells.
- Break up surimi into bite size chunks.
- Mix the two together to combine, along with eggs, lemon juice, mustard, onion powder, salt, pepper, Worcesterchire sauce, and sugar.
- Gently mix in mayo and pimento. Mixture will be a little more wet.
- Carefull mix in the dry fine bread crumbs.
- Using a #8 scoop, portion out the crab mixture; it will be a little loose.
- Toss in the panko crumbs to coat evenly.
- Chill to set up the mixture before baking/frying.
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