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IntervalWorld.com INTERVAL WORLD Spring 2016 29
Heat butter in a small saute pan and cook onion until transparent. Set
aside. In a large bowl, combine onion, egg yolks, and mustard. Stir in
bread, cayenne pepper, Old Bay seasoning, mayonnaise, parsley, Tabasco
sauce, Worcestershire sauce, lemon juice, salt, and pepper. Gently fold in
the crabmeat, being careful not to break up the lumps. Form into 3-ounce
crabcakes.
Preheat deep fryer to 350 degrees.
In a small bowl, combine beaten eggs and milk. Dip crabcakes in flour
and then, using a slotted spoon, dip in the egg wash. Sprinkle with fresh
breadcrumbs, coating well. Deep-fry five minutes or until golden brown.
Serve with lemon wedges and tartar sauce. Makes eight servings.
1/4 cup butter (1/2 stick)
1 small onion, minced
4 egg yolks
2 teaspoons Coleman’s dry
mustard
8 slices white bread crusts,
trimmed, flattened, and finely
diced
1/4 teaspoon cayenne pepper
2 teaspoons Old Bay seasoning
1/2 cup mayonnaise
2 tablespoons freshly chopped
parsley
3 dashes Tabasco sauce
2 teaspoons Worcestershire
sauce
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
3 pounds jumbo lump crabmeat,
picked clean
Breading
2 eggs, beaten
1 cup milk
1 cup all-purpose flour
1 cup fresh breadcrumbs
Peanut oil for deep frying
Chef Joe Randall’s Savannah Crabcakes
Chef Joe created this recipe for the Baltimore Fishmarket in 1988, which sold 500 pounds of the delicacy a week.