Crab Cakes

CRAB CAKES

• 1 lb jumbo lump crab meat
• 2 large eggs beaten
• 3 Tbsp heavy cream
• 1/2 tsp Worcestershire Sauce
• 1 tsp Dijon Mustard
• 1 Tbsp Old Bay Seasoning
• dash cayenne pepper
• fresh ground pepper to taste
• 3 Tbs. minced scallions
• 1/4 cup minced onions
• 1/4 cup minced parsley
• 1/3 cup Hellman's mayonnaise
• Few dashes pepper vinegar
• 1/2 to 1 cup bread crumbs

Whisk the eggs in a large bowl with the cream, mustard, Worcestershire, pepper vinegar,
Old Bay seasoning, cayenne and pepper to taste until mixture is well blended.

Add the scallions, onions, parsley and mayonnaise.

Gently fold in the crab meat and breadcrumbs taking care not to break up the jumbo lumps.
Using your hands, divide the crab meat into 8 shaping them gently into rounds.

Chill covered in plastic wrap for 1 hour.

Heat a few Tbsp butter and oil in heavy skillet sauté 3-4 minutes each side till golden brown.

Keep warm in a 200 degree oven.

Serve with Spicy tarter sauce.





SPICY TARTER SAUCE

• 2 Tbsp pepper vinegar
• 1 Tbsp Dijon Mustard
• 1/4 tsp sea salt
• fresh ground pepper
• Tabasco to taste
• 1 cup Hellman's mayonnaise
• 1/2 tsp Old Bay Seasoning
• 1 medium onion finely chopped
• 3 Tbsp. chopped dill relish
• 1/4 cup chopped parsley
• Lemon juice to taste

Mix ingredients together, chill 1 hour, sauce will be thin.

 

damn... I know what I'm making for dinner tonight!

 

dammit boy...................hell yeah!!!!


we had some crab cakes this past summer at a family members beach wedding. they had an awesome remoulade sauce with them too!!!

 

Chipotle Remoulade Sauce

• 1 Cup Mayonnaise
• 2 Tablespoons Whole Grain Dijon Mustard
• 2 Tablespoons Gherkins, finely chopped
• 1 Tablespoon Parsley, minced
• 1 Teaspoon Chipotle puree’
• 1/2 Teaspoon Lemon Peel grated
• 1/2 Teaspoon Black Pepper, ground
• Salt to taste

1. Combine all ingredients in a blender.
2. Blend on pulse setting to leave sauce slightly chunky.
3. Adjust salt as needed.
4. Chill for several hours before serving.