Crab Cakes and Sauce


8 Each Eggs, Whole (out of shell)
3 Cups Mayonnaise (Sysco brand)
1 1/2 Tablespoons Blackening Seasoning
1/2 Cup Creole Mustard (Zatarains brand)
1 1/2 Tablespoons Salt
1 Cups Fresh Chopped Parsley

Step 1 Place eggs in a mixing bowl, mix well with wire whip

Step 2 Place remaining ingredients into a mixing bowl and mix well, make sure all ingredients are fully incorporated

Step 3 Store in a container with lid in refrigerator until needed

Step 4 Taste. Yields 1 Quart. Shelf Life 3 Days.
1/2 Ounce (v) Canola Oil
2 3 Ounce (w) Crab Cakes Process (Prep Seafood #1)
1 Tablespoon Lemon Butter (Prep Butters #7)
1 Tablespoon Pepper 1/8 inch Diced (Prep Veg #20) (Stored in
ice bath)
Sprinkle Fresh Chopped Parsley (Prep H/O/C #1)

Step 1. Remove two portioned crab cakes from reach-in.

Step 2. Remove a preheated pie tin from the 450 degrees F oven and place 1/2 ounce of oil in the
tin, spread evenly.

Step 3. Place crab cakes into hot, oiled pie tin and place into the 450 degree F oven. Set timer
for five minutes. Cook until internal temperature reaches 150 degrees F and outside is
golden brown.

1. When crab cakes are ready. Remove a sizzling 10&1/2 inch platter from oven.
2. Place the crab cakes at the 3 and 9 o’clock positions on the platter.
3. Runner will pour 1 tablespoon of lemon butter over crab cakes. Sprinkle the crab cakes
with the diced peppers.
4. Then sprinkle parsley over the surface, making sure that some of the parsley is fried in
the butter.
5. Serve immediately.

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