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Chef
Albert Breuers
The Old Guard House Inn
Gladwyne, PA
Chef Breuers feels that an essential ingredient to crab cakes
is not overpowering
the flavor of the crab. Thus, he uses ingredients that complement
the meat, while
omitting those that would dominate the dish, like red or green
peppers. Chef Breuers
also leaves out breadcrumbs, or any kind of filler, allowing for
a lighter crab cake.
The Old Guard House Inn's Jumbo Lump Crab Cakes
Yield: 14-16 seven-ounce crab cakes
- 3
pounds jumbo lump crabmeat
- 1
pound raw shrimp
- 1
bunch scallions
- 2
Tablespoons Dijon mustard
- 2
Tablespoons Worcestershire sauce
- 3
whole eggs
- 2
Tablespoons salt
- 12
ounces heavy cream
Blend all ingredients, except the crabmeat, in the cuisinart
(or other food processor).
Pour mixture into a bowl and fold in the jumbo lump crabmeat.
Form the mixture into round cakes and sauté in a saucepan with
butter over medium heat until browned on both sides.
Serve with brown butter and lemon.
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