![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/06\/crab-cake.jpg\")
\nTWCC<\/p>\n
\nTWCC<\/p>\n
This crab cake recipe is my spin on a combination of Mrs.AW1\u2019s mom’s and mine’s, both excellent home chefs. Any fault they may have had would be a tendency to over-season their dishes. In creating TWBCC\u2019s the absolute least additives and ingredients should be used- I want the crab to star, not the filler. Technique is just as important, too. So back by popular demand…<\/p>\n
You\u2019ll need:<\/strong> You\u2019ll Do:<\/strong>
\nHalf Sheet Pan, Cooling Rack
\n1 pound pasteurized lump crab meat
\n2 eggs
\nHalf -1 cup mayo
\nHalf cup Panko crumbs
\nJuice from one lemon
\nSea salt and fresh cracked pepper to taste
\nDash or two Wooster sauce (optional)
\nPinch or two Old Bay (I grew up on the stuff- optional for everyone else)
\nFlour
\nFresh parsley for garnish<\/p>\n
\nWhisk eggs, mayo, lemon juice, S&P, options to combine
\nGently fold in crab
\nGradually stirring add Panko until desired consistency is achieved
\nForm into patties, holding their shape “on a wing and a prayer. Dust with flour
\nRefrigerate for an hour
\nPan fry in butter or neutral oil for 3-4 minutes a side, or bake in a preheated 350 degree oven for 15 minutes or so flip, complete in an additional 10 minutes
\nHit with a pinch of salt and let rest on the Cooling Rack
\nGarnish with the parsley
\nServe with buttered sliver Queen Corn on-the-cob and fresh sliced tomatoes
\nSummer has arrived<\/p>\n","protected":false},"excerpt":{"rendered":"