Lunchbreak: Shaw’s Crab House

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Shaw's Crab House

21 E. Hubbard Street
(312) 527-2722

1900 E. Higgins Road
(847) 517-2722

YIELDS-  16ea 4oz Crab Cakes (16 appetizer or 8 entrée portions)

1 lb     Backfin Crabmeat from Blue Crabs- Not Pasteurized
1 lb    Claw Crabmeat from Blue Crabs- Not Pasteurized
1 lb     Lump Crabmeat from Blue Crabs, Not Pasteurized
1/2 c     Eggs, Beaten
1 c     Crab Cake Base- Recipe Follows
3/4 c     Cracker Meal

1 T      Coleman’s Mustard Powder
2 T      Worcestershire Sauce- Lee & Pearins Brand
3/4 c     Mayonnaise
1/4 t     Old Bay Seasoning
1/8 t   White Pepper
Pinch   Cayenne Pepper
2 T     Chopped Italian Flat Leaf Parsley

  1. Mix the mustard powder and the Worcestershire sauce together in a small bowl.
  2. Combine all other Crab Cake Base ingredients and mix together and reserve.
  3. Remove any visible shells from the crab, being careful not to break up the meat.
  4. Add the egg mixture to the crab cake base and mix to incorporate completely.
  5. In a separate bowl gently toss the crab meat and cracker meal until mix thoroughly.
  6. Add the egg & crab cake base mixture to the crab meat and mix until incorporated making sure not to break up the crab meat.
  7. Hold in the refrigerator until ready to use.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s