CHEF MARK LETCHWORTH
W1 lb. lump crabmeat
5 slices soft bread, crust removed, cubed into ½" pieces
1 Tbs. lemon juice
1½ Tbs. finely chopped red bell pepper
1 Tbs. finely chopped fresh parsley
¾ tsp. Old Bay Seasoning
1 tsp. dried minced garlic
1 tsp. dried chopped onion
¾ c. mayonnaise
½ Tbs. coarse ground mustard
1 Tbs. melted butter
1 tsp. Worcestershire sauce
Cut off crust of bread, cube bread, do not squish (an electric knife works well for this), and set aside. Toss crabmeat with lemon juice. Add pepper, parsley, Old Bay, garlic and onion to crabmeat and toss. In a separate bowl mix eggs, mayo, mustard, butter and Worcestershire sauce. Gently toss bread with crab then pour egg mixture over crab and gently mix with hands, being careful not to squish bread cubes.
Broiled crab cakes: Place 4 oz. cakes on a sheet pan and cover bottom of pan with thin layer of water. Bake at 500°F. for 8 to 10 min or until firm and lightly browned.
Fried crab cakes: Flatten 4 oz. of crab mixture into a patty, lightly coat with flour or seafood breader and fry in 350°F. oil for 4 to 5 minutes. Yields 8 cakes.