Jumbo Lump vs Combo Cakes

Chef Frank makes and taste tests the traditional jumbo lump crab cake against it’s more affordable cousin, the combo crab cake.
INGREDIENTS
1 pound lump crab meat
1 c. mayo
1/4 c. plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice

Crab Mix
Combine 1 cups mayo,
2 tsp FRESH lemon juice.
1 tsp Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.

Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1/2-3/4 cup of crab. Start with 1/2 cup first to make sure they don't get too wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Bake in for 12-15 minutes at 400 degrees 5-7 minutes. To brown the top place under broiler for 1-2 minutes.

Видео Jumbo Lump vs Combo Cakes канала Frank's Favorite Foods