From The Old Post Office Restaurant/Jane & Michael Stern 2004

O.P.o Crab Cakes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound jumbo lump crabmeat 1 pound claw crabmeat 1 cup high quality mayonnaise
1/4 cup Dijon mustard 1 tablespoon Old Bay Seasoning juice of 1 lemon
1 cup panko (Japanese breadcrumbs) 2 egg whites, stiffly beaten



1 Preheat the oven to 475 F. Make sure there are not shells in the crabmeat and that the meat is moist but not watery. Gently mix the crabmeats, mayonnaise, mustard, Old Bay, lemon juice, and panko, being careful not to break up the lump crabmeat too much. Fold in the beaten egg whites. Using about a 4-ounce ice cream scoop, scoop out cakes onto an oiled baking sheet. You can make large or small cakes. Bake for 12 to 15 minutes until the cakes are fluffy and golden. Serve with Mousseline Sauce. This can make as many as 20 cakes depending on your scoop size. Half or quarter the recipe if you do not want that many, but I suggest making and holding a big batch. This mixture holds very well for several days in the refrigerator. If you omit the egg whites, you have a respectable crab salad.

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