MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Post Office Crab Cakes
 Categories: Seafood, Breads, Citrus
      Yield: 8 Cakes
 
      1 lb Jumbo lump crab meat
      1 lb Claw crab meat
      1 c  High quality mayonnaise
    1/4 c  Dijon mustard
      1 tb Old Bay Seasoning
           Juice of 1 lemon
      1 c  Panko
      2    Egg whites; stiffly beaten

MMMMM----------------------MOUSSELINE SAUCE---------------------------
      4 lg Egg yolks
      2 ts Lemon juice
    1/4 lb Butter; melted, boiling hot
           Cayenne
      1 ts Salt
      2 tb Heavy cream
 
  HOW TO COOK MOUSSELINE SAUCE: Put the egg yolks and
  lemon juice in a blender and add the butter in a slow
  steady stream; make sure the butter is very hot.
  
  Blend in the cayenne and salt.
  
  Add heavy cream.
  
  If you wish to have the sauce thicker, place a bowl over
  a pot of softly boiling water, and stir constantly with
  a whisk until thick.
  
  MAKE THE CAKES: Preheat the oven to 475°F/245°C.
  
  Make sure there are not shells in the crab meat and that
  the meat is moist but not watery. Gently mix the crab
  meats, mayonnaise, mustard, Old Bay, lemon juice, and
  panko, being careful not to break up the lump crab meat
  too much. Fold in the beaten egg whites.
  
  Using about a 4-ounce ice cream scoop, scoop out cakes
  onto an oiled baking sheet. (You can make large or small
  cakes.)
  
  Bake for 12 to 15 minutes until the cakes are fluffy and
  golden.
  
  Serve the crab cakes with Mousseline Sauce.
  
  From Cooking in The Lowcountry/From The Old Post
  Office by Jane & Michael Stern - 2004.
  
  From: http://www.all-fish-seafood-recipes.com
  
  Uncle Dirty Dave's Archives
 
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