Crab: Crab Cake Recipes by Rusty

posted by Rusty 12-12-102 6:58 PM

Crab Cakes
Serves 6

1 lb. crab meat, picked over well to remove any bits of shell or cartilage
3 eggs
1/2 cup. heavy cream
1/4 cup. minced scallions, green part included
2 Tbsp. minced celery w/leaves
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 cup coarse, fresh bread crumbs
3/4 cup flour
fine fresh bread crumbs

Mix crabmeat,1egg, cream, scallions, celery, Worcestershire, lemon juice, and the coarse crumbs. Place in a sieve and drain. Place the flour on 1 sheet of wax paper; fine crumbs on another. Beat remaining 2 eggs lightly.

Heat equal parts of oil and butter to a depth of 1/4 inch in a large heavy skillet.

Shape crab mixture into rounded teaspoonfuls and put into flour. Coat with flour, then with egg and finally with crumbs. Brown on both sides in hot oil. Drain on paper towels.

Can be served with tartar sauce, or cream sauce poured over.

Cream Sauce:
1 tbsp. butter pinch of garlic powder
1 tbsp. flour
1 cup milk (for a richer sauce use cream instead of milk)

Melt butter, add flour and blend. Add milk and cook over low heat till thick, stirring constantly. Add 1/4 tsp. salt and garlic powder.

Crab Cakes from Joe's Crab Shack

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackened seasoning
1/4 teaspoon crushed red pepper
1/2 cup crushed chopped parsley
2 1/2 cups bread crumbs
2 lb. crab meat

Mix all ingredients together. Make into 4 oz. patties. Coat with flour and dry in 1 inch of oil until golden brown.

Roasted Red Pepper Sauce:
1 cup mayonnaise
1/4 cup roasted red peppers
1 TBS lemon juice
2 pinches salt
2 pinches pepper
1 pinch cayanne (adjust to your personal taste. We like it hotter)

Mix in a blender or food processor. Serve at room temp.

Crab Cakes with Sweet Peppers and Capers
Recipe By : Emile Labrousse of 1001 Nob Hill Restaurant, San Francisco
Serving Size : 4

2 large eggs
1 cup flour
1 cup whole milk
1 teaspoon fresh thyme -- chopped
1 scallion -- minced
1 tablespoon fresh parsley -- chopped
1 dash Tabasco sauce
16 ounces Dungeness crab meat -- cooked
1 pinch salt -- to taste
1 pinch black pepper -- to taste
2 teaspoons double-acting baking powder
7 ounces clarified butter
1 cup beurre blanc -- See Recipe
1/4 cup red, yellow, and green bell peppers -- julienned, 2-inches long
1 tablespoon fresh chives -- minced
4 teaspoons capers

Making the Batter-- Using a small whisk, combine the flour with the eggs and milk. Strain through a fine strainer to remove any lumps. Add the following ingredients: thyme, scallion, parsley, and Tabasco. Season with salt and pepper. Mix well. Batter can be made a few hours in advance up to this point. Cover and keep under refrigeration, until ready to use. Just before cooking the crab cakes, add crab meat and baking powder to the batter, combining gently, using a wooden spoon.

Cooking the Crab Cakes-- Heat two ounces of clarified butter in a large frying pan, at medium heat. Using a two-ounce ladle, make a batch of three cakes. Fry gently on one side for two minutes, turn over and cook another two minutes. Keep cakes warm, while cooking the various batches.

Serving the Cakes-- Spread 1/4 cup warm Beurre Blanc on each plate, arrange three cakes per serving and top off with the julienned peppers and chives. Sprinkle some capers around the cakes and serve.

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