Date Posted: 7/10/2005
5 lbs. lump crabmeat (deshelled)
4 sandwich rolls (cubed)
1 bunch parsley (finely chopped)
8 oz dijon mustard
2 cups mayonnaise
3 oz of tabasco (optional, but good!)
1 tblsp kosher salt
1/2 tblsp black pepper
Note: This recipe makes a lot of crabcakes, so you may want to halve it for a smaller group.
Place lump crabmeat in bowl and thoroughly deshell. There are always pieces of shell, even in lump crabmeat. Next, combine remaining ingredients and fold together with hands until loosely blended. Allow to rest in refrigerator for at least 15 - 20 minutes prior to use.
A standard size ice cream scoop makes a perfect sized crab cake. Gently flatten scoop of mixture in hot pan and saute briefly until both sides are golden brown. Eat immediately. If you have good sandwhich rolls, you can add lettuce, tomato, onion and tartar sauce for the best crab cake sandwich ever.
Got this one from a friend who works in a restaurant here in Richmond that is widely known as having the best crab cakes in town. I can't give the restaurants name or he might get in trouble!