Meat Dish Recipe
Crab Cakes
Crab Cakes:
Yield: 4 servings
1 Egg
1 tb Dijon mustard
1 ts Minced garlic
Juice of 1/2 lemon
1 c Olive oil plus 1 tablespoon
Salt and pepper
1/2 c Chopped onions
1/4 c Chopped red peppers
1/4 c Chopped yellow peppers
1 lb Lump crab meat, picked over
For cartilage
1 tb Creole mustard
1 tb Finely chopped parsley
2 c Fine bread crumbs
1 c Flour
Essence
1 Egg, beaten
1/4 c Milk
1/2 - 3/4 cup vegetable oil for
Frying
1/2 c Fried leeks
2 tb Chopped green onions
1 tb Brunoise red peppers
1 tb Brunoise yellow peppers
In a food processor with metal blade, pulse the egg, mustard, garlic and
lemon juice for 1 minute. In a steady stream, add 1 cup of oil. Blend
until the emulsion is thick. Season with salt and pepper. In a sauté pan,
heat 1 tablespoon olive oil. When the oil is hot, sauté the vegetables
until wilted, about 2 minutes. Remove from the heat and cool. In a mixing
bowl, combine the crab meat, vegetables, Creole mustard and parsley
together. Season with salt and pepper. Fold in the emulsion. Stir in
enough bread crumbs to bind the cakes. Portion the mixture into 4-ounce
cakes. Season the flour and remaining bread crumbs with Essence. In a
small bowl, whisk the egg and milk together. Season the egg wash with
Essence. Dredge the cakes in the seasoned flour. Dip the cakes in the egg
wash, letting the excess drip off. Dredge the cakes in the bread crumbs.
Fill a sauté pan with enough vegetable oil so that is comes up 1/2 of the
pan. Heat the oil. When the oil is hot, pan-fry the cakes for 2 to 3
minutes on each side, or until golden. Remove from the oil and drain on a
paper-lined plate. Season the cakes with Essence.
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