CAPTAIN LINNELL HOUSE MAINE CRAB CAKES

Captain Linnell House Maine Crab Cakes image

This recipe is from the elegant Captain Linnell House in Orleans, Massachusetts as published in 'A Taste of Cape Cod'.

Provided by Chef Jeff Albany

Categories Crab

Time 1h30m

Yield 27 patties, 8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs canned crabmeat, well drained
4 eggs
1 cup heavy cream
1 cup mayonnaise
2 tablespoons shallots, chopped
2 tablespoons fresh chives, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon cajun spices or 1 teaspoon Old Bay Seasoning
2 lemons, zest and juice
2 teaspoons salt
3 cups dry breadcrumbs
2 tablespoons clarified butter or 2 tablespoons peanut oil

Steps:

Place crabmeat and all other ingredients except oil into a large bowl and mix well. Shape mixture into patties just like making hamburgers. I use a hamburger patty press. Coat outside of crabcakes with additional dry breadcrumbs. Saute crab cakes in clarified butter or peanut oil until they are brown on the outside and cooked through on the inside. Serve with Chive Sauce Recipe.
This recipe freezes well. Roll crab cakes in dry breadcrumbs after thawing.

Nutrition Facts : Calories 588.2, Fat 29.6, SaturatedFat 11.7, Cholesterol 314.3, Sodium 1832.4, Carbohydrate 39.5, Fiber 2.3, Sugar 5.1, Protein 40.2