Gulf Crab Cakes — 30

Production identity

Target finished yield

6 kg · approximately 30 portions at 200 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6 kg declared primary input → 6 kg finished target)

Total formula input

6 kg before trim, evaporation, absorption or transfer loss

Time

50 min active · 100 min total

Equipment

mixing bowls · portion scoop/scale · sauté pans or flat top

U.S. major allergens intentionally present

Crustacean shellfish, Egg, Wheat

Additional sensitivity note

None listed.

Holding / service

Hold formed cakes refrigerated at 41°F / 5°C or below; cook in service-size batches and protect cooked cakes from prolonged holding.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Pick crab gently on a sheet tray so shell fragments can be seen without crushing the large flakes.

2. Mix mayonnaise, egg, mustard, lemon, aromatics and seasoning separately, then fold into crab before adding only enough breadcrumb for cohesion.

3. Portion 30 × 200 g cakes by weight and chill so hydration and protein binding stabilize before cooking.

4. Sear on a moderately hot film of oil until a brown crust forms; turn once with full spatula support and cook the center through under the operation’s validated seafood/egg plan.

5. Drain on a rack, verify one cake from each production wave for interior texture/temperature and send promptly.

Working numbers

• 30 × 200 g cakes
• Crab = 55% of finished formula
• Breadcrumb is a binder, not the dominant texture
• Refrigerated mix is kept cold until the pan

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Large visible crab flakes, crisp browned exterior, moist cohesive center, bright lemon/herb and minimal filler sensation.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.