Information / Education

Cook’s Corner

  • December 2024
  • BY JOHN DEJOY

JOHN DEJOY’S CRAB CAKES


YIELD: 46 – 1 OZ. CRAB CAKES

INGREDIENTS

3 cans Crab Meat, drained, Special Lump

1 Red Bell Pepper, small diced

1 Yellow Bell Pepper, small diced

1 White Onion, small diced

1/4 cup Mayo

3 Eggs

2 Tablespoons Dijon Mustard

2 Tablespoons Parsley

2 sleeves Ritz Crackers

Salt & Pepper

DIRECTIONS

1.) Sauté the vegetables, cool.

2.) Combine all the wet ingredients, add the crab and cooled vegetables.

3.) Add Ritz Crackers by hand, season to taste and portion with a #30 scoop or assemble into equal portions.

4.) Sauté a little, then bake in the oven at 400 degrees for 8-10 minutes.

5.) Garnish with Chipotle Mayo and greens and enjoy!

Serve three cakes as an appetizer, or put three together into one cake for a salad top or sandwich.

Compliments of Chef John and Michelle DeJoy, Owners of John Palmer’s Bistro 44 in Concord, Ohio and Saraceno residents.