BISCUIT CRAB CAKES:
6 Biscuits, Crumbled, Divided, Pillsbury, VE 066283
1 lb Crab, Aquastar, VE 070995
2 tb Dijon, Grey Poupon, VE 017234
¾ cup Mayonnaise, Ventura, VE 011790
2 tb Lemon Juice, Natalie’s, VE 015268
2 tsp Old Bay Seasoning, McCormick, VE 039549
¼ tsp Cayenne, McCormick VE 071901
1 cup Cheddar, Fata, VE 074207
4 each Scallion, Minced, Western, VE 006260
Salt and Pepper, to Taste
1 cup Flour, Bay Street Milling, VE 013301
2 Eggs, Sunrise Acres, VE 075240
1 tb Hot Sauce, Cholula, VE 05550
OLD BAY MAYONNAISE:
Yields 20oz.
2 ¼ cup Mayonnaise, Ventura, VE 011790
¼ cup Lemon Juice, Natalie’s, VE 015268
1 ½ tsp Old Bay Seasoning, McCormick, VE 039549
Pulse the biscuits up in a food processor into larger crumbles (or crumble by hand).
Spread out on a sheet tray and toast in a 350° F oven for 8-10 minutes, until lightly dried and golden. Cool completely.
In a large bowl, add the crab, cheddar, green onions and 1 cup of toasted biscuit crumbs-fold together gently. Portion cakes with black handled scoop and place in cooler for 30 minutes. While cakes are in the cooler, set up a 3-step breading station.
In one bowl, place the flour and season with salt and pepper. In another bowl, whisk the eggs, hot sauce, and 2 tb of water. In a third bowl, the biscuit crumbs. Dredge each cake through the flour lightly, then the egg, then roll in biscuit crumbs. Patty them out to preferred shape. Store in the cooler.
For the old bay mayonnaise, in one bowl, mix mayonnaise, mustard, lemon, and seasonings.
To serve- fry three cake cakes to order, approx. 1 ½ minutes, or until light golden brown. Drain well. Serve with 2 oz. of old bay mayonnaise and some fresh lemon slices.
10 shareable servings, 3 pieces each
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
