Ingredients:
1 ¾ lb Jumbo lump crabmeat (fresh, high quality)
1 tsp. Worcestershire sauce
2 tsp. old bay seasoning
2 tsp. Coleman dry mustard
2 tbsp. light mayonnaise
1 tsp. fresh white pepper
Juice from one large fresh lemon
3 oz. whole butter, melted
2 egg whites, whipped to soft peaks
1 egg yolk, added to whites and blended
2 oz. home-made bread crumbs
(2 slices of white bread crust, diced into fine cubes)
Directions:
Keep crabmeat aside while mixing all other ingredients in order as listed above. Blend thoroughly with a rubber spatula. Let sit for 2 minutes and blend well again with rubber spatula (avoid stainless utensils as they can affect the taste). Add crabmeat and fold together gently until thoroughly mixed (do not over mix – about 75% of the lumps should remain). Place in food storage container, cover and refrigerate until ready to serve. To serve, hand-form into round cakes about 3 inches across and ¾ inches thick. Place on a lightly buttered baking pan and broil (about 3 inches from heat source) until evenly light brown across the top. Serve with Dijon mayonnaise and wedge fresh lemon.
Photo By: Jazz Martin
Author: Executive Chef Bill Bramlett Jr.
Restaurant: Abe & Louie’s Steakhouse, Boston, MA, USA
Source: http://www.sceneboston.com/2010/04/abe-louies-lump-crab-cake-recipe/