Crab Cakes - News, Weather, Sports, Toledo, OH

Crab Cakes

“STYLE” CRAB CAKES

Makes 6 appetizers or 3 Main Course Servings

 

 

 

Mustard sauce- can be prepared one day in advance, covered and refrigerated.

1 cup                Mayonnaise

1/3 cup             Dijon Mustard

½ lemon           Fresh squeezed lemon juice

1/3 cup             Heavy Cream

 

Whip the heavy cream to a soft peak.  In a mixing bowl, combine the mayonnaise, Dijon mustard, dry mustard, lemon juice and whisk well.  Fold in the whipped cream until well combined.

 

To Make Cakes:

1 lb.                 Jumbo Lump Crab Meat

½ cup               Panko, Japanese style bread crumbs

1                      Egg

¼ cup + 1 Tbl. Mayonnaise

1 Tbl.               Chopped Parsley

2 tsp.                Worcestershire Sauce

1 tsp.                Dijon Mustard

1 tsp.                Salt

¼ tsp.               Ground Black pepper

 

 

  1. In a mixing bowl, combine eggs, mayonnaise,Worcestershire sauce, Dijon mustard, parsley, salt, and pepper and mix well.  Add in the breads crumbs and mix once again.  Add the crab meat to the mixture and fold in lightly but thoroughly using a spatula, be sure not to break up the crab meat.  Let the mixture stand in the refrigerator for ½ hour.
  2. Make Cakes
  3. Heat canola oil in a non-stick sauté pan over medium heat.  Add the cakes to the pan in batches and cook approximately 3-4 minutes on each side until nicely browned.

 

Service and Assembly:  

2 cups              Mixed baby greens

¼ cup               Walnuts, toasted

¼ cup               Pecans, toasted

½ cup               Strawberries, cut in half

½ cup               Raspberries

2 Tbl                Chives, chopped

 

Divide baby greens among plates.  Add berries over greens and sprinkle with toasted walnuts and pecans.  Arrange the crab cakes on the greens and spoon with mustard sauce.  Sprinkle with chopped chives.

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