Lump crabcakes with Virginia ham
01/23/2002

by: Chef Stephen Perkins of The Founders Inn, Virginia Beach


Ingredients:

2 pounds lump crabmeat, picked free of shells
1/4 cup spring onions (scallions), thinly sliced
2 thin slices Virginia ham, diced
2 tsp. course Dijon mustard
2 1/2 Tbsp. mayonnaise
1/2 lemon, juiced
3 egg whites, whipped
1/4 tsp. cream of tartar

Directions:

Place crabmeat, scallions, ham, mustard, mayonnaise and lemon juice in
a bowl and toss gently, keeping crabmeat lumps whole.
Mix cream of tartar and egg whites and beat until egg whites form
shiny stiff peaks.
Add half of the whipped egg whites to the crab mixture and fold gently
until almost incorporated.
Gently fold in remaining egg whites.
Form into eight equal portions.
Broil for 5-8 minutes