Lunchbreak: Shaw’s Crab House

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Shaw's Crab House

21 E. Hubbard Street
Chicago
(312) 527-2722

1900 E. Higgins Road
Schaumburg
(847) 517-2722

www.shawscrabhouse.com

CRAB CAKE RECIPE
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

CRAB CAKE BASE
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.

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