Ingredients:
1 can jumbo lump crab
½ cup mayonnaise
1 tbl Dijon mustard
1 lemon
1 tsp chopped chives
1 cup Japanese Bread crumbs
Salt and pepper to taste
To sauté:
2 tbl olive oil
2 tbl butter
Procedure:
Combine ingredients in stainless steel bowl(gently fold, do not break up crabmeat). Add bread crumbs until mixture can be formed. Form 5- 4 oz crab cakes or (10-2 oz.) Sauté crab cakes in olive oil and whole butter medium heat.
Candied Nuts Ingredients:
1 pound Pecans (Or nuts of your choice)
1/8 cup egg whites
½ cup granulated sugar
1 tbsp ground cinnamon
¼ tsp ground ginger
Pinch salt
Candied Nuts Procedure:
Mix Nuts and Egg Whites into a bowl toss with sugar and cinnamon and rest of spices, just mix enough to cover. Spread out onto a sheet pan and bake at 350˚F until golden brown
Recipe Type: Authentic1 can jumbo lump crab
½ cup mayonnaise
1 tbl Dijon mustard
1 lemon
1 tsp chopped chives
1 cup Japanese Bread crumbs
Salt and pepper to taste
To sauté:
2 tbl olive oil
2 tbl butter
Procedure:
Combine ingredients in stainless steel bowl(gently fold, do not break up crabmeat). Add bread crumbs until mixture can be formed. Form 5- 4 oz crab cakes or (10-2 oz.) Sauté crab cakes in olive oil and whole butter medium heat.
Candied Nuts Ingredients:
1 pound Pecans (Or nuts of your choice)
1/8 cup egg whites
½ cup granulated sugar
1 tbsp ground cinnamon
¼ tsp ground ginger
Pinch salt
Candied Nuts Procedure:
Mix Nuts and Egg Whites into a bowl toss with sugar and cinnamon and rest of spices, just mix enough to cover. Spread out onto a sheet pan and bake at 350˚F until golden brown
Recipe Author: Chef Steve Jordan
Restaurant: Sandpearl Resort, 421 S Gulfview Blvd, Clearwater Beach, Florida, USA
Source: http://www.coralhospitality.com/_files/pdf/newsletter_combined.pdf