Chef Susan Dunlop prepares the Joan’s in the Park Crab Cake. Ingredients as follows:
• 1/2 lb of lump crab meat
• 1/2 lb of crab claw meat
• 1 cup bread crumbs
• 1 tbl shallots
• 1 tsp garlic
• 1 tbl parsley
• 1 large egg
• 2 tbl of mayo
• 1 tsp Dijon mustard
• 1/2 tsp horseradish
• 1/2 tsp of Worcestershire
• 1/4 tsp of Tabasco sauce
• 1/4 C butter or olive oil
Directions:
1) Preheat oven to 450.
2) Place crab meat in a mixing bowl, add bread crumbs and gently toss to combine.
3) In another bowl whisk together all other ingredients until fully combined.
4) Pour egg mixture over crab mixture and gently combine. Be careful not to break up the crab meat.
5) Divide crab mixture into 6 equal portions. Form each portion into a 1" cake.
6) Refrigerate for 30 minutes.
7) Add butter or olive oil to baking dish. Place crab cakes in baking dish and bake for 7 minutes until bottom is golden brown. Turn cake over and bake an additional
7 minutes until golden brown on both sides.
Makes 6 crab cakes.
