MARYLAND STYLE CRAB CAKES

This recipe is my favorite. It has very little filler and has a wonderful clean crab flavor. Just be careful not to break up the lumps when folding and forming. I have prepared crabcakes using all kinds of different vegetable combinations over the years but I prefer to use shallots instead of onions and I don't sweat or saute my vegetables either.

RECIPE FOR 5LBS. OF JUMBO LUMP:
Crab cake base: Prep and blend all together
1 lg. red bell pepper fine diced
4 lg. shallots fine diced
5 whole eggs
5 lg. spoons of mayo
2 lg. spoons of Dijon mustard
Prepared Pickle relish TT (Dill is best)
Old bay TT
Salt/Pepper TT
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Crab cake mix:
5 lbs. FRESH jumbo lump crabmeat, drained and picked
Old bay TT
Salt/Pepper TT
Parsley or Chives chopped TT
7 slices white bread crumbed (1 ½ slices per lb.)
Dried breadcrumbs for coating

• GENTLY! Combine crabmeat( DO NOT BREAK UP LUMPS), fresh breadcrumbs, parsley, old bay, salt/pepper.
• Add ONLY! ENOUGH base to hold cakes together
• Form into 4 oz. cakes and coat with dried breadcrumbs
• Refrigerate until needed
• Saute in whole butter over medium heat until browned on one side, turn and finish in oven, approximately 5 mins.