How to make Chef Scott's Crab Cakes

Chef Scott was classically trained in the school of hard knocks. He collected recipes from great culinary teachers, tweaked them to his own taste and then passed them on to me. This recipe is one that gets rave reviews and yet is very simple to make... all the great ones usually are.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Can (16oz) Jumbo Lump Crabmeat
• 1 Cup Mayo
• 1/4 Cup Grey Poupon Mustard
• 2 Tblsp Sherry
• 2 Tblsp Frank's Hot Sauce
• 2 Tblsp Worcestershire Sauce
• 1 Bell pepper - diced
• 1 Small Onion - diced
• 2 Pinches of Old Bay Seasoning
• Oil of your choice
• Plain Breadcrumbs

1. Mix together the ingredients minus the lump crab meat and the breadcrumbs.

2. Mix the crab meat into the mayo and seasonings mixture. The mixture should be soft but not mushy. If you think it needs to firm up some more, just add some breadcrumbs and remix. The best way to tell is too take a small amount of the mixture and form a mini crabcake, dip it in the breadcrumbs and fry it. If it is falling apart after being breaded and fried then you definitely need some breadcrumbs added.

3. For ease of portioning, you can use an ice cream scooper... the kind that moves a thin piece of metal around the scooper to eject what's in it. Scoop out your crabcakes and then place them into the breadcrumbs one at a time. Roll them around in order to completely coat them. Pat them to shape a round hockey puck look.

4. Heat a pan of oil on medium heat. Place the crabcakes into the oil and fry until golden brown... and then flip to brown the other side. Let sit on a rack or paper towel to allow any excess oil to be removed.