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Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 12 - 3-ounce cakes
Preparation time: about 45 minutes
2 pounds lump crabmeat or other such as Maine crabmeat
1 teaspoon Dijon mustard
2 teaspoons Old Bay seasoning (optional)
1 pinch ground red pepper
2 teaspoons Worcestershire sauce
1 tablespoon parsley - chopped
2 egg whites - beaten
1 cup mayonnaise
4 cups fresh breadcrumbs
1 teaspoon baking powder
6 ounces clarified butter
Pick out shell fragments from the crabmeat if you see any. Mix mustard, ground red pepper, Worcestershire sauce, parsley and eggs with mayonnaise; fold in crabmeat. Add baking powder to the breadcrumbs and mix until well blended, then add to the crabmeat and blend well. Using a 3 ounce measure, scoop the mixture, then form into cakes about 3/4 of an inch thick and 2 1/2 inches in diameter. saute on flat grill or in skillet over medium heat in clarified butter until golden brown on both sides and heated through. If desired, serve with coleslaw, corn relish, tartar sauce or mustard mayonnaise.
Freeze for up to 6 months!