Serves 8 large crab cakes
- 1 lb – jumbo lump crab meat
- 2 egg whites
- 3 TBSP – butter (melted)
- 1 TBSP – butter (to grease cooking sheets)
- 2 TBSP – mayonnaise
- 1 TBSP – Dijon mustard
- 1 tspn – Worcester sauce
- 2 tspn – Old Bay seasoning
- 1 jalapeno, finely chopped
- 2 TBSP – Cilantro, finely chopped
- 4 green onions, chopped including greens
- 1 zest of whole lemon
Prepare a baking sheet by rubbing thin coat of butter and setting aside
Blend all the ingredients except the crab, egg whites and butter together. Add the crab and combine together making sure not to break up the crab lumps. With a hand-mixer, blend the egg whites until they form stiff white peaks, about 3-4 minutes. Blend, like marbling, the egg whites into the crab mixture – do not overly mix.
Preheat oven to 450ºF. Pat crab mixture into 3” wide x 3/4” thick patties and place on baking sheet. Brush melted butter on patty tops and dust with Paprika for color. Cook for 6 minutes before flipping (until golden on bottom). Again, brush melted butter on patty tops and dust with Paprika for color and cook for 6 minutes. Serve with garlic and lime Aioli Sauce