Recipe Writing: Crab Cakes

 For various restaurants, I have helped develop menu items as well as flesh out recipes for company wide use. This is one such recipe I spent a bit of time with, which makes a very tasty crab cake! If you make one of these guys at home, let me know how it comes out.

Crab Cakes

Tools Needed -         Ingredients - 

. Large Metal Mixing Bowl . White Onion (1, diced)

. Teaspoon measure . Onion Powder (3 tbsp)

. Large Metal Spoon . Dill (1 tbsp)

. White Spatula          . Granulated Garlic (3 tsp)

. Grinder                  . Parsley (1 bunch, diced)

. Metal Scale          . Mayo (2 cups)

. Knife          . Hot Sauce (1 tsp)

. Can Opener          . Capers (1 ¼ cup diced)

. Metal 1/2 deep pan . Dijon Mustard (3 tbsp)

. Wax paper liners          . Crab Meat Lump (3 8oz cans, thawed)

. 1 Cup measure          . Crab Meat Claw (1 8oz can, thawed)

. ¼ cup measure         . Panko (2 Cups full)

. Tablespoon measure

. Cutting Board

Instructions - 

1. On your cutting board, carefully dice one white onion. Once finished, place into the metal mixing bowl.
2. On your cutting board carefully chop and dice the parsley, making sure to remove the long stems first and just chop/dice the parsley leaves. Once finished, place into the metal mixing bowl.
3. Using your Tablespoon measure add 3 tablespoons of Onion Powder, Granulated Garlic and Dijon Mustard into the large metal mixing bowl. Then add 1 tablespoon of the Dill into the large metal mixing bowl.
4. Using your Teaspoon measure add 1 teaspoon of hot sauce into the large metal mixing bowl.
5. Using your cup measurement, put 1 and ¼ cup of caper in the dicer. Gently dice till broken down, then add the mixture to the large metal mixing bowl.
6. Using your cup measurement, add 2 cups of mayo into the large metal mixing bowl. Now use your large metal spoon to mix all the ingredients until an even and constant mixture is achieved with all the items evenly mixed together.
7. Use your can opener to open up the crab meat. Add in your 3 lump crab meat cans first, then your claw meat. Using the white spatula, gently fold the crab into the cake mixture. Be careful not to mix too hard or aggressively, gently fold the meat together so as to not break it up too much or damage the crab meat until everything was evenly mixed.
8. Using your Cup measure, carefully add the Panko into the large metal mixing bowl to the crab cake mixture. Using your white spatula, carefully continue to fold and mix the panko into the crab cake mixture. Mix until the panko is fully incorporated into the cake mixture, you may need to use your gloved hands to finish it if needed.
9. Once your crab cake mixture is finished, set aside. Take your metal ½ deep pan and line the bottom with a sheet of wax paper. Grab a piece of the crab cake mixture and form it into a ball. Using your scale, weigh each ball out to 4oz for the weight of the crab cake. Once you’ve ensured the patty weighs 4oz, gently pat with your gloved hands to make it into a patty shape and place into your metal pan on the wax paper. Each layer should be 5 crab cakes, once you’ve finished a layer then lay a wax paper down and start another layer. Once finished, wrap and label correctly then store on the make line in the appropriate spot.