Crab Cakes
8 Oz. blue crab claw crabmeat
1 Lb. blue crab lump crabmeat
1 Tsp. Lea & Perrins Worcestershire
1 Tbl. Progresso Italian Bread Crumbs
½ Tsp. Old Bay Seasoning
¼ Tsp. fine sea salt
½ cup Hellman’s Mayonnaise
Olive oil (as needed)
Squeeze excess moisture from crabmeat and place in a 2 quart mixing bowl. Evenly sprinkle bread crumbs, Old Bay and sea salt over crabmeat. Gently fold mayonnaise and Worcestershire into mixture being careful not to over mix -- yet making sure all ingredients are evenly blended.
Divide mixture into twelve (12) equal portions and form each portion by hand into a thickness of approximately ¾ in., and a diameter of 2 in. Allow to rest under refrigeration for at least four hours prior to sautéing.
Creamy Cocktail Sauce
3 cups Hellman’s mayonnaise
1 cup Heinz ketchup
1 TbL. Lea & Perrins Worcestershire
4 Tbl. fresh horseradish
1 Tbl. Freshly squeezed lemon juice
1 Tsp. La. Hot Sauce.
Combine all ingredients in a 2 quart glass mixing bowl and combine thoroughly. Do this the day before to allow the flavors to blend overnight.
TO SERVE:
Heat enough olive oil in a medium sized skillet to cover bottom and allow to come to a medium heat -- fill skillet with crab cakes and sauté until golden brown then flip and cook the other side the same. The crab cakes can be held briefly in a 150 degree oven for a short period until ready to serve.
Place about ¾ oz. of the Creamy Cocktail Sauce in the center of an appetizer size plate then place a warm crab cake on top. Garnish plate with red leaf lettuce and a lemon or lime wedge. Enjoy!
