Black and Blue Crab Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Preheat your cast-iron skillet for 5 to 10 minutes so crab cakes will sear quickly. Also, work in a well-ventilated area. Blackening produces smoke and has a tendency to set off smoke alarms. Ingredients:
1/4 to 1/3 cup fine, dry breadcrumbs |
1 pound fresh jumbo lump crabmeat, drained |
1/3 cup mayonnaise |
2 tablespoons sour cream |
2 tablespoons fresh lemon juice |
2 tablespoons dijon mustard |
1 1/2 teaspoons old bay seasoning |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon hot sauce |
1 tablespoon chopped fresh parsley |
6 tablespoons clarified butter |
1 tablespoon blackening spice |
reddened butter sauce |
Directions:
1. Sprinkle breadcrumbs over crabmeat in a medium bowl.
2. Stir together mayonnaise and next 7 ingredients in a small bowl; pour over crabmeat mixture, and toss gently. Shape mixture into 5 (3-inch) patties. (Mixture will be very soft.) Cover and chill at least 1 1/2 hours.
3. Brush crab cakes with 2 tablespoons clarified butter. Sprinkle evenly with Blackening Spice. Cook crab cakes in 1/4 cup clarified butter in a hot cast-iron skillet over medium-high heat 2 to 3 minutes on each side. Serve with Reddened Butter Sauce.
4. Note: To make clarified butter, melt 1/2 cup butter over low heat. (Fat rises to the top, and milk solids sink to the bottom.) Skim off white froth that appears on top; strain off clear, yellow butter, keeping back the sediment.
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