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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) jumbo lump louisiana crabmeat |
1 cup(s) bread crumbs - see recipe |
1 tablespoon(s) fresh parsley, finely chopped |
2 tablespoon(s) mustard mayonnaise - see recipe |
1 teaspoon(s) grey poupon mustard |
1/4 cup(s) pasteurized whole egg |
1/2 teaspoon(s) worchestershire sauce |
1/4 teaspoon(s) tabasco sauce |
clarified butter as needed |
Directions:
1. Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and toss to distribute evenly. In a separate bowl, combine remaining ingredients with a wire whip. Pour over crabmeat mixture. Mix gently to combine all ingredients. Divide evenly into 6 portions and form into balls. Flatten slightly to 1 inch thick. Do not make perfectly flat, because cake should have grooves. Place portioned crab cakes on a non stick cookie sheet, slightly oiled with clarified butter. Place in a preheated 450 degree oven and bake approximately 5 minutes on first side. Turn crab cake over using a metal spatula. Finish cooking - approximately 4 minutes. Place crab cakes in center of plate. Garnish with lemon and 1 Tbsp. of mustard mayonnaise sauce per crab cake.
2. Bread crumbs:
3. Tbsp. garlic, finely chopped
4. tsp. shallots, finely chopped
5. tsp. parsley, fresh, finely chopped
6. cup white bread crumbs
7. /8 tsp. salt
8. /8 tsp. white pepper, ground
9. In a mixing bowl, thoroughly mix garlic, shallots and parsley into bread crumbs. Add salt and pepper.
10. Mustard Mayonnaise
11. 1/2 cup mayonnaise, heavy
12. tsp. Grey Poupon Dijon Mustard
13. 1/4 tsp. Worcestershire sauce
14. 1/2 tsp. Horseradish, prepared
15. Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip. You will use 2 Tbsp. to prepare crab cakes, and the balance will be served on the side.
16. Two wines suggested for this dish are a 2002 Diana Red and a 2004 Chariot Pino Grigio.
17. All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.
18. Read more: /food/4894981/detail.html#ixzz1WS5IYP91
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