Jumbo Mac and Crab Cakes

In a large mixing bowl, combine the first 11 ingredients together to form the Jumbo Mac and Crab Cake mix. Store refrigerated until use.

To prepare 1 portion, using a ½ cup scoop, create 1 jumbo crab cake patty and pan fry in cooking oil over medium-high heat, cooking until lightly golden in color on each side and cooked all the way through. Season with salt if desired.

Serve the Jumbo Mac and Crab Cake topped with 1 fl. oz. Mornay Sauce and 3 pieces of grilled asparagus spears and 2 oz. of halved tri-colored cherry tomatoes on the side.

In a sauce pan over medium-high heat, combine melted butter and flour until it forms a paste and cook heat while stirring often until a blonde color is reached.

Add milk, stir often until thickened sauce-like consistency is achieved.

Add sharp white cheddar cheese and whisk until uniform, season with salt to taste.

Hold warm for service.