Recipe of the Week


Prep Time: 30 Minutes
Yields: 8 Servings

The ultimate crab cake has a crisp exterior and a light, moist interior. The secret is to use the best lump crabmeat available and keep those lumps intact as you mix them with the lightest binder and filler possible.

1 pound jumbo lump crabmeat
4–5 slices white bread, crust removed
¼ cup heavy-duty mayonnaise
1 whole egg
¼ tsp horseradish
1 tbsp Worcestershire sauce
¼ tsp mustard powder
¼ tsp Old Bay® seasoning
¼ tsp TABASCO® brand pepper sauce
¼ cup chopped tarragon
¼ cup minced parsley, loosely packed
salt and cracked black pepper to taste
granulated garlic to taste

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Gently pick through crabmeat and discard any shells or cartilage, taking care not to break lumps. Set aside. In the bowl of a food processor, add bread and pulse until crumbly. In a large mixing bowl, combine bread and all remaining ingredients except for crabmeat. Season to taste using salt, pepper and granulated garlic. Use hands to gently fold in crabmeat, continually checking for shell or cartilage. Adjust seasonings if necessary. Using a 4-ounce scoop, measure out equal portions of crab mixture onto the prepared baking sheet. Leave mixture in mounds and bake 10–12 minutes or until heated thoroughly. Do not overcook. To serve, place crab cake in center of dinner plate and top with your favorite rémoulade sauce.

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