Crab Cakes

Central PA Live

Chef Terry Wallace from U.S. Hotel Tavern shares a recipe for Crab Cakes.

Crab Cakes

1 can jump lump crab

1 can special crab meet

½ onion small diced

Chopped garlic

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

Lemon juice

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 website for more information.

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