Recipe: Scoma’s Crab Cakes

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Recipe Courtesy Scoma’s Restaurant of San Francisco

Serves 4 – 6 people
INGREDIENTS
1 lb Crab Meat
2 tbsp White Onion
1 tbsp Diced Celery
1 tbsp Diced Pimento Peppers
2 tsp Diced Parsley
3 Eggs, Whole, (pasteurized)
1/4 tsp Lemon Juice
1/4 tsp Old Bay Seasoning
2 pints Panko Crumbs
2 tbsp Mayonnaise

PROCEDURE

1. Separate crab meat from crab legs, and drain excess water.
2. Chop white onions, celery, and pimento peppers to minced size.
3. In large mixing bowl add minced vegetables, chopped parsley, and panko crumbs.
4. In a small bowl mix together lemon juice, whole eggs, and old bay seasoning until thoroughly incorporated, then add to the batter mixture.
5. Mix all above ingredients except crab meat by hand, adding more (or less) of the panko crumbs, as needed to make the batter sticky but not moist.
6. When the batter is thoroughly mixed, fold in crab leg meat, keeping the legs whole, as possible.
7. Shape mixture into patties two to three inches in diameter and 1⁄4 to 1⁄2 inch thick.
8. Cook in a non stick pan with a small amount of oil or butter until golden on both sides, for five to six minutes.

SERVING SUGGESTIONS
Serve on a bed of shredded lettuce with Scoma’s Crab Cake Sauce (below) or your own favorite.

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