7 T mayonnaise, preferably Duke's
1 T Old Bay seasoning
2 1/2 t Dijon mustard
3 3/4 t lemon juice
2 eggs
4 scallions, minced
6 drops of Tabasco sauce
1/2 t fine sea salt or salt
2 lbs jumbo lump crabmeat, picked of shell fragments
1 c cracker meal for breading
1 cup clarified butter
8 buns, toasted and buttered
Making clarified butter
Slowly melt three sticks of butter into a pan. When it starts bubbling, remove from heat. Using a spoon, remove white milk solids from the surface and discard. Pour the golden yellow layer of clarified butter into a container. This is what you will cook with. Discard the solids remaining on the bottom.
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1. In a medium bowl, combine the mayonnaise, Old Bay, Worcestershire, mustard, lemon juice, eggs, scallions, Tabasco, and sea salt. Using a wire whisk, mix the ingredients together to incorporate evenly. Add the crabmeat by thirds and fold gently with a spatula to be sure the meat mixture does not get broken up.
2. Evenly coat the bottom of a baking dish with a generous dusting of the cracker meal, about 1/2 cup. Use an ice-cream scoop, or a similar tool to divide crabmeat mixture into six or eight individual cakes. Place each crab cake in the cracker meal and dust with the remaining cracker meal, coating all sides.
3. In a large frying pan, slowing heat the clarified butter. Use a candy thermometer to get it to 325 degrees, or stick the end of a chopstick into the butter. When it gives off a steady stream of bubbles, you're at 325 degrees.
4. Using a slotted metal or other high-heat resistant spatula and working one at a time, place each cake into the butter, leaving 1/2 inch between them so the crab cakes brown evenly. Cook crab cakes on both sides in the butter, about six full minutes per side, until golden brown.
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