I guess I could do better but have never found out how
- Carbohydrate 7.93625604166667 g
- Cholesterol 915.5025 mg
- Fat 27.4244175 g
- Fiber 1.00978124034405 g
- Protein 76.086246875 g
- Saturated Fat 7.04484 g
- Serving Size 1 1 Serving (510g)
- Sodium 2991.54679166667 mg
- Sugar 6.92647480132262 g
- Trans Fat 4.2892275 g
- Calories 594 calories
Step-by-step
- Spread crabmeat out in a large flat pan and shake salt, pepper, Old Bay and crackers on top. In a small bowl, mix the egs, mayo and mustard, adding liberal dashes of Wocestershire Sauce to taste.
- Add egg mixture to crabmeat mixture gently by hand. Scopp and form into about 8 cakes.
- Broil 4 - 5 inches from heat source for about 3 mins. er side -- or until golden brown.
Standard ingredient lists rarely reveal the physical fragility of lump crab meat, which shatters easily under rough handling. Spreading the seafood across a broad sheet pan allows for a visual inspection to remove lingering shell fragments without crushing the delicate crustacean muscle fibers. Crushed saltine crackers provide structure while absorbing excess moisture from the eggs and mayonnaise binders, creating a cohesive texture that holds together during cooking.
Processing large quantities of seafood requires specific equipment considerations to ensure even results. A wide, shallow sheet pan gives fingers enough clearance to fold the binder into the crab gently, rather than stirring it vigorously like a batter. When forming the eight portions, compressing the mixture too tightly squeezes out air and creates dense, rubbery discs, whereas a loose pack yields a tender interior.
Broiling these patties requires precise spatial management inside the kitchen appliance. Positioning the pan exactly four to five inches beneath the heating element exposes the surface to direct radiant heat, achieving a golden-brown crust in precisely three minutes per side without scorching the dairy elements in the mayonnaise. Watch for the edges to turn a deep amber hue as the signal to flip.
Adapting this formulation for different serving sizes involves maintaining precise ratios among the liquid binders and dry fillers. Doubling the batch requires splitting the mixture across multiple pans during the broiling phase to prevent overcrowding, which traps steam and prevents the desired surface browning. Leftformed portions retain structural integrity in the refrigerator for up to twenty-four hours before cooking.
