CRAB CAKES FOR 50

Ingredients:

2 cups onions, chopped fine
2 cups green peppers, chopped fine
2 cups red peppers chopped fine
1/4 lb. butter
1/4 cup olive oil
1 tbsp. thyme, fresh chopped


4 eggs, beaten
1 quart Hellman's mayo
1 tbsp. Worcheshire
1/2 cup mustard, Poupon
1/4 cup Old Bay
1 tbsp. lemon rind, grated fine

5 can lump crab
1 quart Ritz crackers, crushed
3 quarts fresh made white bread crumbs---no crusts
1 tbsp. baking powder

add--
.5 cup chives, chopped
.5 cup parsley, fresh chopped
1/2 tsp. white pepper
1 tbsp. kosher salt

Saute and sweat the onions, peppers and thyme in olive oil and butter until tender, try not to brown--cool before adding to crab.

Mix and beat smooth the eggs, mayo, worchestershire, mustard, Old Bay and lemon rind.

To a bowl add crab, Ritz crackers, breadcrumbs and baking powder---toss gently to mix in the baking powder. Add the cooked onions and peppers, the mayo mixture and chives, parsley and s&p. Mix by folding in. Form cakes with a #14 ice cream scoop and pan fry in half olive oil and clarified butter.

#14 scoop