Capitol Crab Cakes

ChopHouse Recipe

Makes a very large batch

6 cans lump Crabmeat
2 red onions diced
3 red peppers diced
2 cups of creole mustard
4 cups of mayonnaise
4 egg yolks
1 tablespoon baking powder
1/4 cup Tabasco sauce
1/4 cup old bay seasoning
1/4 cup chophouse seasoning
breadcrumbs as needed

Sauté the onions and peppers until slightly softened. Cool the peppers and onions completely. Combine the onions and peppers with the crab meat in a large mixing bowl In a separate bowl mix the mayo, Creole mustard, egg yolks, baking powder and Tabasco. Season the crab with the old bay and chophouse seasoning. Combine the two bowls together and add enough breadcrumbs to bind the mixture. Form the crab mix into 3 ounce cakes and roll them in breadcrumbs.

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