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PrintThe Dish: Abe & Louie's -- Jumbo lump crab cakes
The Chef: Bill Bramlett
INGREDIENTS (serves six)1¾ lb jumbo lump crabmeat (fresh, high quality)
1 tsp Worcestershire sauce
2 tsp old bay seasoning
2 tsp Coleman dry mustard
2 tbsp light mayonnaise
1 tsp sea salt
1 tsp fresh white pepper
Juice from one large fresh lemon
3 oz whole butter, melted
2 egg whites, whipped to soft peaks
1 egg yolk, added to whites and blended
2 oz home-made bread crumbs (2 slices of
white bread crust, diced into fine cubes)
METHOD
Keep crab meat aside while mixing all other ingredients in order as listed above. Blend thoroughly with a rubber spatula. Let sit for 2 minutes and blend well again with rubber spatula (avoid stainless utensils as they can affect the taste). Add crabmeat and fold together gently until thoroughly mixed (do not over mix-about 75% of the lumps should remain). Place in food storage container, cover and refrigerate until ready to serve. To serve, hand-form into round cakes about 3 inches across and ¾ inches thick. Place on a lightly buttered baking pan and broil (about 3 inches from heat source) until evenly light-brown across the top. Serve with Dijon mayonnaise and wedge of fresh lemon
Abe & Louie's
793 Boylston Street
Boston, MA 02116
617-536-6300
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