|
| > Our Story |
| > Our Locations |
|
|
| > Our Recipes |
| > Recipe Of The Week |
| > Appetizers |
| > Entrees |
| > Light Fair |
| > Desserts |
| > Beverages |
| > Salads |
| > Recipe Contest Winners |
| > CRFA Recipes |
|
|
|
|
|
|
|
|
|
| Sysco Canada > Home > Recipes > Appetizers > Crab Cakes |
| |
| Crab Cakes |
|
|
|
| |
| Courtesy Of: Sysco Corporation |
| |
| Yield: 16, 3 oz (90g) servings |
| |
| Ingredients: |
| Unsalted butter, melted and cooled |
50 mL or 1/4 cup |
| Sysco Classic Liquid Eggs |
50 mL or 1/4 cup |
| 1756 Brand Mayonnaise |
90 g or 6 Tbsp |
| Sysco Natural Parsley leaves, minced |
50 mL or 1/4 cup |
| Lemon juice |
30 mL or 2 Tbsp |
| Worcestershire sauce |
5 mL or 1 tsp |
| Old Bay seasoning |
16 mL or 1 1/4 Tbsp |
| Lump crab meat, picked over |
1 kg or 2 lbs |
| Italian bread crumbs |
250 mL or 1 cup |
| Corn meal |
100 mL or 1/3 cup |
| Vegetable oil |
125 mL or 1/2 cup |
|
| |
| Directions: |
In a bowl, whisk together butter, eggs, 1756 Mayonnaise, parsley, lemon juice, Worcestershire sauce, and Old Bay seasoning. Stir in crab meat and the bread crumbs gently.
Shape into twelve 3/4 inch thick cakes and transfer the Crab Cakes as they are formed to a baking sheet with half the cornmeal.
Sprinkle the Crab Cakes with the remaining cornmeal and chill them.
Cover with plastic wrap and let them set for at least an hour.
In a heavy skillet heat the oil over moderately high heat until it is hot.
Cook the cakes in batches, turning them once, for 3-4 minutes on each side, or until golden brown, than transferring the cakes to paper towels to drain.
Keep the Crab Cakes warm on another sheet until ready for service.
|
| |
|
|
|
|
