Source: Hall of Fame NFL Coach Don Shula and Executive Chef Peter Farrand from
Shula’s-America’s Steak House.
Don Shula is best known as the coach of the 1972 NFL champion Miami Dolphins, a team that still remains the only one to post an undefeated record on the way toward winning a Super Bowl. Shula now owns several restaurants across the U.S., now including Shula’s-America’s Steak House at the Hyatt Regency in downtown Houston.
Click here to watch Coach Shula, Chef Farrand and restaurant journalist Cleverley Stone prepare the crabcakes on FOX 26 Morning News.
Recipe makes 21 6-ounce crab cakes (which are great for parties).
Ingredients
- 6 oz Mayonnaise
- 6 Eggs, whole fresh
- 2 oz Worcestershire sauce
- 2 oz Dijon mustard
- 3 tablespoons Florida Bay Seasoning
- 2 tablespoons Parsley, fresh & finely chopped
- 1 1/2 teaspoons Dry mustard
- 2 tablespoons Fresh lemon juice
- 3 cups Panko bread crumbs
- 3 pounds Crabmeat, jumbo lump, cleaned & drained
- 3 pounds Crabmeat, backfin, cleaned & drained
- 1 ounce Butter, clarified
- Lemon Wedges
- Your favorite rémoulade, cocktail or tartar sauce
Directions
1. Combine all ingredients except for the crab and bread crumbs in a mixing bowl.
Whisk to combine all ingredients.
2. Add Panko bread crumbs and mix to moisten.
3. Immediately add crabmeat to mixture.
4. Fold in crabmeat gently, without breaking up the crab.
Allow mixture to rest & bread crumbs to activate for 30 minutes.
5. Shape crab mixture into round patties using approximately 3/4 cup (6 ounces) per cake.
6. Place butter in non-stick skillet and sear crabcake on one side.
7. Turn and place patties in oven at 400 degrees for approximately 5 minutes until reheated
to 165 degrees (use meat thermometer to gauge temperature), turning again when necessary.
8. Place on plate, garnish with lemon and serve with your favorite rémoulade, cocktail or tartar sauce.