3 ounces shallots, chopped
2 tablespoons fresh parsley
1 tablespoon capers
Juice from 1/2 lemon
4 large eggs
2 tablespoons crab base
2 teaspoons seafood seasoning, such as Old Bay
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon ground white pepper
2 cups mayonnaise
2 pounds jumbo lump crabmeat
2 pounds super lump crabmeat
2 cups panko breadcrumbs
Oil, for greasing the baking sheet
Combine the shallots, parsley, capers and lemon juice in a small food processor and mix until smooth.
Combine the eggs, crab base, seafood seasoning, Worcestershire sauce, mustard, salt and pepper along with the shallot mixture in a large bowl. Whisk until smooth, and then add the mayonnaise and mix again until smooth.
Put the jumbo and lump crabmeat in a separate bowl and pick through for any missed shells. Add the crabmeat to the egg mixture and gently fold, being careful not to break up any lumps, until the crabmeat is completely coated.
Add the breadcrumbs and "sift" with a rubber spatula until evenly distributed, again, being careful not to break up any lumps.
Cover and refrigerate for 20 minutes, then fold one last time.
Heat the broiler. Grease a baking sheet. Loosely shape sixteen 6-ounce crab cakes and place them on the baking sheet.
Broil the crab cakes until golden brown and they measure 165 degrees F on an instant-read thermometer, 7 to 8 minutes.
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