Crab Cakes Courtesy Of: Sysco Corporation Crab Cakes 16, 3 oz (90g) servings 50 mL or 1/4 cup Unsalted butter, melted and cooled 50 mL or 1/4 cup Sysco Classic Liquid Eggs 90 g or 6 Tbsp 1756 Brand Mayonnaise 50 mL or 1/4 cup Sysco Natural Parsley leaves, minced 30 mL or 2 Tbsp Lemon juice 5 mL or 1 tsp Worcestershire sauce 16 mL or 1 1/4 Tbsp Old Bay seasoning 1 kg or 2 lbs Lump crab meat, picked over 250 mL or 1 cup Italian bread crumbs 100 mL or 1/3 cup Corn meal 125 mL or 1/2 cup Vegetable oil In a bowl, whisk together butter, eggs, 1756 Mayonnaise, parsley, lemon juice, Worcestershire sauce, and Old Bay seasoning. Stir in crab meat and the bread crumbs gently.

Shape into twelve 3/4 inch thick cakes and transfer the Crab Cakes as they are formed to a baking sheet with half the cornmeal.

Sprinkle the Crab Cakes with the remaining cornmeal and chill them.

Cover with plastic wrap and let them set for at least an hour.

In a heavy skillet heat the oil over moderately high heat until it is hot.

Cook the cakes in batches, turning them once, for 3-4 minutes on each side, or until golden brown, than transferring the cakes to paper towels to drain.

Keep the Crab Cakes warm on another sheet until ready for service.