Old Post Office Crab Cakes Recipe
Ingredients:
- 1 pound jumbo lump crab meat
- 1 pound claw crab meat
- 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
- Mousseline Sauce (see the recipe below), to serve
How to cook Old Post Office Crab Cakes:
- Preheat the oven to 475°F (245°C).
- Make sure there are not shells in the crab meat and that the meat is moist but not watery. Gently mix the crab meats, mayonnaise, mustard, Old Bay, lemon juice, and panko, being careful not to break up the lump crab meat 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 the crab cakes with Mousseline Sauce.
Mousseline Sauce Recipe
Mousseline Sauce Ingredients:
- 4 egg yolks
- 2 teaspoons lemon juice
- 1/4 pound butter, melted and boiling hot
- Dash of cayenne
- 1 teaspoon salt
- 2 tablespoons heavy cream
How to cook Mousseline Sauce:
- Put the egg yolks and lemon juice in a blender and add the butter in a slow steady stream; make sure the butter is very hot.
- Blend in the cayenne and salt.
- Add heavy cream.
- If you wish to have the sauce thicker, place a bowl over a pot of softly boiling water, and stir constantly with a whisk until thick.
Note:
The Old Post Office Crab Cakes recipe easy to prepare and so good!
Hints:
This can make as many as 20 crab 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.
This recipe for Old Post Office Crab Cakes serves/makes: 8 crab cakes
The Old Post Office Crab Cakes recipe is adopted from The Cooking in The Lowcountry From The Old Post Office by Jane & Michael Stern – 2004.
Main Ingredient: Crab
Preparation Method: Baked
Cuisine: American