Woerner Warehouse Crab Cakes

Name: Woerner Warehouse Crab Cakes
Ingredients: 1 cup mayo; 1 tablespoon Worcestershire; 2 tablespoons whole grain mustard; 4½ teaspoons of Old Bay; 1 teaspoon of celery seed; 1½ roasted red bell peppers; 4 tablespoons of finely chopped parsley; Zest of one lemon and squeeze; 1 teaspoon salt; 1 teaspoon pepper; 3 tablespoon fresh dill; 1 cup panko bread crumbs; 4 dashes of Tabasco; 3 16-ounce cans lump white crab meat

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These crispy crab cakes are all about the crab! Folks tell us these crab cakes from Woerner Warehouse are some of 'the best' in Fredericksburg.

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Course Entrées

Servings patties

Ingredients

1 cup mayo
1 tablespoon Worcestershire
2 tablespoons whole grain mustard
4½ teaspoons of Old Bay
1 teaspoon of celery seed
1½ roasted red bell peppers
4 tablespoons of finely chopped parsley
Zest of one lemon and squeeze
1 teaspoon salt
1 teaspoon pepper
3 tablespoon fresh dill
1 cup panko bread crumbs
4 dashes of Tabasco
3 16-ounce cans lump white crab meat

Instructions

Combine first 12 items. Whissk together until fully incorporated.
Fold in the crab, panko, and Tabasco. Form into 3-ounce patties and then dredge them in egg wash & panko bread crumbs. (You should have about 16 to 20 3-ounce patties)
Heat 1 to 2 tablespoons of olive oil in a nonstick pan on medium high heat. Pan fry crab cake for about 3 minutes on each side. Place in oven at 350 degrees to finish cooking through, about 5 to 7 minutes.
Serve with your choice of classic remoulade sauce.

Notes

This recipe is provided courtesy of Woerner Warehouse in Fredericksburg.

Keyword crab cakes, Fredericksburg, hill country, Woerner Warehouse

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Woerner Warehouse Crab Cakes