Chef Terry Wallace from U.S. Hotel Tavern shares a recipe for Crab Cakes.
1 can jump lump crab
1 can special crab meet
½ onion small diced
3 stalks including leaves in the Dijon mustard (2 tbsp.)
Middle of celery stalk
Japanese bread crumbs 4 cups
Old Baby Seasoning to taste
S&P to taste
Mayonnaise (Enough to pull together mixture)
Saute onions, celery, garlic, add to crab and bread crumb with seasonings and Dijon add mayo to pull together mix keeping it stiff. Form cakes and refrigerate til need to bake. Serve with Remoulade.
Visit U.S. Hotel Tavern at 401 S. Juniata St. in Hollidaysburg, give them a call at (814) 695-2624, or visit their for more information.