2 pounds jumbo lump crab meat    

3 fresh eggs        

1/4 cup mayonnaise    

2 tablespoons Panko bread crumbs

1 tablespoon  julienned chives    

1 tablespoon  Brunoise diced red peppers

1 tablespoon Brunoise diced yellow peppers

2 tablespoons  lemon juice

1 tablespoon Old Bay seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dry mustard


Remove crab meat from container and place in a drip pan and allow to dry.

Place eggs and mayonnaise in a mixing bowl and whisk until well incorporated.

Fold in all remaining ingredients except crab. Toss with a rubber spatula until spices are well absorbed.

Pour crab meat into the wet mixture and fold, being careful not to break up crab meat.

Portion crab meat into 8 4-oz. portions.

Preheat non-stick griddle to 350-degrees.

Place 2 Tbs. clarified butter on griddle.

Flatten crab cakes into a 1 inch tall by 4 inch wide disk. Sprinkle both sides with a ½ tsp. of panko bread crumbs.

Cook for 3 minutes per side.

Remove crab cakes immediately serve with your favorite sauce and side items.
(J. Alexander’s uses french fries, cole slaw and a Dijon mustard sauce.)