World’s Best Crab Cakes

Directions:

Crab Cake Mixture:

1. In a food processor, add 1 - 2 pieces of bread and pulse to make bread crumbs.
2. In a large mixing bowl, add jumbo lump crab meat. Try to keep the crab meat in large pieces.
3. Add egg yolk, heavy cream, a touch of cajun spice, a little bit of salt, green onion, and the fresh bread crumbs.
4. Gently toss the mixture by hand. Try to keep the crab meat in large pieces.>

Forming the Crab Cakes:

1. Add Panko breadcrumbs into a medium bowl.
2. Take a nice handful of crab mixture and form into the shape of a small hockey puck.
3. Place the crab patty inside the panko breadcrumbs.
4. Gently and lightly coat the crab cakes.
5. Press the panko breadcrumbs into the crab cake.
6. Place the crab cakes in a pan.
7. Repeat steps 2 - 6 until the mixture is done.

Cooking the Crab Cakes:

1. Preheat the griddle to medium.
2. Add oil to the griddle.
3. Gently place the crab cakes onto the oil.
4. After about 2 - 5 minutes carefully check to see if the crab cakes are golden brown. Once they are golden brown, carefully flip over.
5. While cooking, make the sauce.
6. After 2 - 5 minutes, check the temperature of the crab cakes. They need to have an internal temperature of 145℉.
7. Add the sauce to the plate.
8. Once the crab cakes are done, remove from the grill.
9. Place on the plate with the sauce.
10. Serve and enjoy.

The Sauce:

1. In a medium bowl, add the mayonnaise, gain mustard, salt, Worcestershire sauce, fresh lemon juice, and Tabasco^® Sauce (to taste).
2. Mix thoroughly.
3. Set aside till the crab cakes are cooked, then add to the plate.