Abe & Louie’s Lump Crab Cake

Bill Bramlett Jr., Executive Chef Abe & Louie’s — Photographed by Jazz Martin

Serves 6 people

Ingredients:

• 1 ¾ lb Jumbo lump crabmeat (fresh, high quality)
• 1 tsp. Worcestershire sauce
• 2 tsp. old bay seasoning
• 2 tsp. Coleman dry mustard
• 2 tbsp. light mayonnaise
• 1 tsp. fresh white pepper
• Juice from one large fresh lemon
• 3 oz. whole butter, melted
• 2 egg whites, whipped to soft peaks
• 1 egg yolk, added to whites and blended
• 2 oz. home-made bread crumbs
• (2 slices of white bread crust, diced into fine cubes)

Preparation:

Keep crabmeat aside while mixing all other ingredients in order as listed above. Blend thoroughly with a rubber spatula. Let sit for 2 minutes and blend well again with rubber spatula (avoid stainless utensils as they can affect the taste). Add crabmeat and fold together gently until thoroughly mixed (do not over mix – about 75% of the lumps should remain). Place in food storage container, cover and refrigerate until ready to serve. To serve, hand-form into round cakes about 3 inches across and ¾ inches thick. Place on a lightly buttered baking pan and broil (about 3 inches from heat source) until evenly light brown across the top. Serve with Dijon mayonnaise and wedge fresh lemon.