Recipe for Crab Cakes For 50
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    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

    .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