Recipe from Hugo's Frog Bar and Fish House
Yield: 12 crab cakes
Ingredients: 4 lbs crab meat mega lump 4 oz buttermilk 4 oz sour cream 4 oz mayonnaise 8 oz liquid whole eggs 1 oz lemon juice 1 oz Louisiana hot sauce 1 oz Worcestershire sauce 2 tbsp finely sliced green onions 8 oz of finely chopped red onions 2 oz of finely dice celery 1 tbsp kosher salt 1 tsp fresh ground black pepper 15 oz bread crumbs
For the breading: 6 oz liquid whole eggs 8 oz bread crumbs
In a medium bowl, start combining all the liquid ingredients, add the celery, green onions, salt, pepper, season with salt and pepper. Gently add the crabmeat and the breadcrumbs and form into rings molds 7 oz each. Dip each side into the liquid whole eggs, then into the breadcrumbs.
How to cook the crab cakes: Get a medium size sauté pan on high-medium heat Add a bit of butter to the pan, just enough to pan-sear the crab cakes Pan-sear the crab cakes on both sides for 2-minutes Then finish cooking the crab cakes in the oven for eight more min, or until it's cooked.
CRAB CAKE SAUCE
Yield: 2 QTS
INGREDIENTS: 8 oz buttermilk 8 oz sour cream 8 oz mayonnaise 16 floz liquid whole eggs 2 oz lemon juice 2 oz Louisiana hot sauce 2 oz Worcestershire sauce 1 bunch scallions (chopped) 1 lbs red onions (brunoise) 2 oz celery (brunoise)
Combine all ingredients