08 East Virginia Crab Cakes-June, 2016

Chef Maxwell’s Crab Cakes

1/2 cup onion, minced

2 egg, slightly beaten

2 tablespoons dijon mustard

1/2 cup mayonnaise, Dukes

1 tablespoon old Bay Seafood seasoning

1 tablespoon chives, minced

1/2 teaspoon tobasco sauce

2 tablespoons lemon juice

1/4 cup bread crumbs, midi pain

1 pound crab claw meat, picked clean

1/4 pound lump crabmeat, picked clean


Combine first six ingredients and let stand 10 minutes.

Add the claw meat and mix well breaking up large clumps.

Gently fold in the backfin being careful not to break up lumps.

Form into cakes and griddle in butter.