Crab Cakes
Crab Cakes
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| Yield |
| 4 |
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Crab Cakes
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Ingredients
- 8ounces jumbo lump crab meat
- 1tablespoon mayo
- 1tablespoon sour cream
- 1tablespoon red bell pepperbrunoise
- 1tablespoon red onionbrunoise
- 1each lemonjuiced and zested
- 1/2teaspoon cayenne pepper
- 1/2tablespoon Dijon mustard
- 1/2tablespoon Worcestershire sauce
- 1each egg yolks
- 1/4cup panko bread crumbs
- 1/4tablespoon black pepper
- 1tablespoon kosher salt
Yield:
Instructions
- saute onions and red peppers in 1 tablespoon of butter until soft (2-3 minutes)
- Next, Gently mix all ingredients together. Shape into 2 oz balls and place on lined sheet tray.
- Let sit in cooler for at least thirty minutes to set.
- Cooking: Heat sauté pan over med-high heat. Take two crab cake ‘balls’ and patty them into proper shape. Add 1 tablespoon butter and 1 tablespoon vegetable oil to pan and heat to medium. Place crab cakes in pan, making sure the pan is not too hot or it will burn the breading of the crab cake. Gently cook over medium heat until heated thoroughly.
- Alternatively, you can sear the crab cake to get a nice golden color and then place it in a 350 degree oven until heated thoroughly. While crab cakes are cooking mix 1 ½ oz of mixed greens with a simple vinaigrette.