Crab Cakes

Created by Executive Chef David Barbieri, CDM, CFPP
Classic Residence by Hyatt in Teaneck
Serves 12

• 1 cup bread cubes
• 1/4 cup fresh chopped parsley
• 1/2 cup green chopped onion 
• 3/4 cup mayonnaise
• 3/4 cup cream
• 2 eggs
• 2 teaspoons Dijon mustard
• 1-1/2 teaspoons garlic powder
• 3/4 teaspoon white pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3/4 cup mashed potato flakes
• 1-1/2 pounds lump crabmeat
• 1 tablespoon clarified butter

Prepare the base by combining all ingredients except the crabmeat. Beat until well combined in a mixer using the paddle attachment. Refrigerate mixture for one hour.

Remove all pieces of shell or cartilage from crabmeat. Add crabmeat to the base and mix gently without breaking up the pieces of crab. Form into 12 equal-sized cakes.

Pan fry in clarified butter, turning once to brown both sides.  Transfer to a baking pan and finish in a preheated 350-degree oven. Bake for 10-12 minutes.

Serving suggestion: Serve with a remoulade sauce and Caribbean slaw.

Per Serving (excluding unknown items): 461 Calories; 36g Fat (69.1% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 774mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.