Stonewood Grill's Crab Cakes

CRABCAKE SAUCE INGREDIENTS:
Eggs 3 eggs
Mayonnaise 2 cups
Grain mustard ¼ cup
Fresh lemon juice ¼ cup
Chopped parsley ¼ cup
Blackening spice 1 tsp.
Salt 1 tsp.

CRABCAKE INGREDIENTS:
Lump crab meat 2 lbs.
Bread crumbs 4 tbsp.
Crab cake sauce 1 cup
CRABCAKE SAUCE:
Crack the eggs and place into a mixing bowl.

Add mayonnaise and grain mustard to the mixing bowl and mix until well combined.

Add the fresh squeezed lemon juice, parsley, blackening spice and salt to the mixing bowl. Mix well.
CRABCAKES:
Open crab meat and place onto a lined cookie sheet. Pick through the crab to remove any shells that may remain – careful not to break apart the lumps.

Add the crab and bread crumbs into a mixing bowl and gently mix until well incorporated.

Add the crab cake sauce into the bowl and gently fold until well blended.

Scoop portions of crab cakes and place onto a lined sheet tray. Repeat until all of the mix is portioned.
YIELD 5 servings