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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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I briefly saw a large quantity crab cake recipe on t. 5 to 6 lbs crab meat was used with 1 lb soft bread crumbs all held together with a dressing made from mayo, eggs, worchestershire sauce and paprika etc. Read more . I didn't find the exact recipe but this Net recipe from a large quantity cooking site seemed real close. Tuna fish may also be used for large quantity fish cakes and I thought, why not salmon. And if you find the recipe I saw on t. Ingredients:
6 lb. crab meat ( my note: this could be tuna fish or canned salmon) |
24 medium eggs |
2 c. pure olive oil |
3 c. white sugar |
3 c. diced onions |
2 medium green peppers, diced |
3 tbsp. seafood seasoning ( ex: old bay ) |
1 1/2 c. dry mustard |
1/3 c. worcestershire sauce |
1 tsp. basil leaves |
4 tbsp. celery seed |
2 tbsp. white pepper |
2 tbsp. red pepper |
2 tbsp. black pepper |
1 bunch chopped parsley |
1 c. salad dressing |
1 dash of garlic salt |
6 tbsp. hot sauce |
6 1/2 c. golden dip breading mix or panko bread crumbs |
Directions:
1. Mix all ingredients well.
2. Make patties (about 5 ounces each).
3. Cook at 350 degrees in deep fryer until golden brown.
4. Makes about 60 cakes.
5. Oven bake:
6. chill formed patties 1/2 hour and then bake 350F about 30 minutes or golden, turn carefully if desired to brown other side, 1/2 way during cooking time
7. Serve with desired sauce on the side
8. I imagine these may freeze well too
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