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Jumbo Lump Crab Courtesy of The Downtown Grille

Growing up in Eastern North Carolina, chef Gary Glaser and his family would pick bushels of crab and combine jumbo lump, backfin and claw meat to make his family's crab cake recipe. “The secret,” he says, “is this mix of meats, very little filler and just the right amount of mayonnaise so that you get the flavor of the whole crab.”

INGREDIENTS 1 pound Jumbo Lump 1 pound Lump Crab 1 pound Claw Meat 1 teaspoon Old Bay Seasoning 1 teaspoon Coleman’s Dry Mustard ¼ teaspoon Granulated Garlic Powder ¾ teaspoon Worcestershire Sauce 1/3

cup Mayonnaise

3 eggs

48

INSTRUCTIONS 1. Mix all the ingredients, minus the crab, together. 2. Fold in the crab meat. 3. W ith a cast-iron skillet (recommended), cook on medium to high heat on the stove for 3 minutes on one side until golden brown. 4. Flip over for another 3–4 minutes until golden brown. *Option #2: They can also be baked at 350 degrees Fahrenheit for 10–15 minutes until golden brown if you don't want the outside crispy.

Profile for Ivy Publications

Wine & Country Living Fall 2016  

Charlottesville Wine & Country Living Fall 2016

Wine & Country Living Fall 2016  

Charlottesville Wine & Country Living Fall 2016