Ingredients:
- 2 Eggs
- 4oz Mayo
- 2# Jumbo lump crabmeat
- 4oz Crushed Ritz crackers
- 4oz Fine diced celery
- 4oz Fine diced onions
- 2oz Dijon Mustard
- 2tsp Worcestershire
- 2tbsp The Spice Coach Cajun Blend
1. SAUTEE ONIONS AND CELERY IN BUTTER UNTILL TRANSLUCENT. THEN
COOL
2. PICK ANY SHELL PIECES OUT OF CRABMEAT
3. MIX ALL WET INGREDIENTS
4. MIX IN ONIONS, CELERY AND CRUMBS
5. CAREFULLY FOLD IN CRABMEAT
TIP
KEEP THE CRABMEAT IN LARGE CHUNKS FOR A BETTER LOOK.
Crabcake Sauce
Yields 2-Cups
6oz MAYONAISE
4oz KETCHUP
1/2oz CAPERS
1.5oz BRANDY
1oz OLIVE OIL
1. COMBINE IN BLENDER, BLEND TILL SMOOTH