More important is the demand for recipes I have received since then. Many of you already know I love to cook and sharing my Baltimore heritage with my friends and family out here is actually quite a thrill for me. So here is the recipe that everyone has been bugging me for. Please try it and know that you can certainly do a smaller batch, but keep the proportions correct and you will really enjoy these. I might share my Crab Soup recipe at a later date! See Video.
Harvey’s Mini Crab Cakes
1 loaf 2 day old bread
1 cup corn meal
12 piquillo peppers from a jar or pimentos diced finely
1 bunch parsley finely chopped
¼ cup old bay seasoning plus 1 tsp
3 tbl dry mustard
1 ½ cups mayo
3 lbs claw meat
2 lbs lump crab
1 ½ cups corn oil
Cut day old bread into chunks and run through food processor.
Put 2/3 of breadcrumbs in a large mixing bowl
Add Diced Piquillo peppers or pimentos, parsley, ¼ cup old bay, dry mustard, eggs, mayo.
Combine mixture with hands
Add Claw meat and fold into mixture until well blended but not completely broken up claw meat.
Add Lump Crab and lightly fold into mixture.
In a separate bowl combine remaining breadcrumbs and corn meal with 1 tsp Old Bay
Use a 2oz scoop and create balls and roll into bread mixture.
Fry in heated corn oil around 350 degrees.
Place on rack to allow excess oil to fall off. Please balls in a large pan able to be reheated when ready to serve. (I use two foil half sheet pans)
Heat in Oven at 350 for 30 minutes when ready to serve.
Serve with remoulade/tartar/cocktail or stone crab sauce or any combination of the sauces. Fresh Lemon and parsley is good too.