JUMBO LUMP CRAB CAKES
Maggiano's Little Italy Copycat Recipe
1 pound jumbo lump crab meat
5 tablespoons mayonnaise
1 tablespoon parsley
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup Japanese panko breadcrumbs
Remove the shells from the crab meat, being careful not to break up the meat. Place in a stainless steel mixing bowl.
In another mixing bowl, mix together the egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and pepper. Mix in the breadcrumbs. Pour the mayonnaise mixture over the crab meat. Using a rubber spatula, fold this mixture into the crab meat gently but thoroughly. Be careful not to break up the jumbo lumps. Cover the bowl and refrigerate for 1 hour.
Form the mixture into six crab cakes (4 oz. each). Gently shape the cakes, but do not overwork them. Place each one in a parchment-lined sheet pan. (These can be stored, covered, in the refrigerator until ready to cook.)
To broil, preheat the broiler and adjust the oven rack to the middle shelf. Place the cakes in a buttered, oven-proof dish. Broil on the middle shelf until brown on top. Gently turn the cakes over and continue cooking until brown on top and cooked through.
3 tablespoons sun dried tomatoes packed in oil, pureed
1/2 cup light mayonnaise
To make the aioli simply add the sun dried tomatoes and the mayonnaise together and stir well to mix. Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.