Darcy's Crab Cake | News2 This Morning | CW2 Colorado

Darcy's Crab Cake

from Colorado Pub Company

December 7, 2007

Ingredients:

1/4 lb. YELLOW ONION, peeled – 1/8th-inch minced
1/4 lb. CELERY, trimmed – 1/8th-inch minced
2 lbs. CRAB CLAW PAST.
3 tbsp OLD BAY SEASONING #2
1/2 tbsp PEPPER, white – ground
1/2 tbsp CAYENNE PEPPER, ground
6 EGGS, shell – whole, slightly beaten
1 cup MAYONNAISE
1 oz. CHIVE, 1/8th-inch minced
2 1/2 cups BREAD CRUMBS

PROCEDURE: 1. Mix all ingredients except crab. 2. Thaw crab meats thoroughly – using gloved hands CAREFULLY AND THOROUGHLY pick through all crab meats and remove any shell particles USE CARE NOT TO TEAR THE CRAB MEAT ANY SMALLER THAT NECESSARY TO REMOVE THE SHELLS – CRAB SHOULD REMAIN IN LARGE PIECES 3. Using gloved hands and working in small batches – place the picked crab meat into a doubled piece of cheese cloth - twist the cheese cloth to drain any excess liquid from the crab meats 4. Using gloved hands, combine the crab with the mixture from step one thoroughly yet gently to prevent breaking the crab meat into smaller piece 5. Place into an appropriately sized storage container, cove, label, date, initial and refrigerate 6. To sauté: in a hot sauté pan, put on equal parts butter and canola oil. Put in a 2 ounce portion of crab cake mix. Cook on each side till browned. 7. Serve with chipotle aioli.

SHELF LIFE: 5 DAYS

coloradopubcompany.com