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.)