Mini Crab Cakes

Bravo! Cucina Italiana Recipe

2 pounds jumbo lump crab meat 
1/2 small onion, finely minced 
1/2 small red bell pepper, minced 
1 teaspoon butter, plus more for sauteing 
1 extra large egg 
1/2 cup mayonnaise 
1 tablespoon Dijon mustard 
1/4 teaspoon dry mustard
1 teaspoon chopped parsley leaves 
pinch cayenne, to taste
2 drops hot sauce
sea salt and fresh ground pepper 
2 cups fine breadcrumbs
4 tablespoon vegetable oil 

Pick through the lump crab for shells. In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool.

In a stainless steel bowl, mix the egg, mayonnaise, mustards, parsley, Cayenne, hot sauce, salt and pepper. Add the onions and peppers and fold in the crab meat and breadcrumbs.

Form into cakes about 1 inch in diameter. In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Cook the cakes until brown on the other side. Serve with remoulade sauce (recipe follows).

Remoulade Sauce: 
1/4 cup fresh lemon juice 
3/4 cup vegetable oil 
1/2 cup chopped onion 
1/2 cup chopped green onions 
1/4 cup chopped celery 
2 tablespoons chopped garlic 
2 tablespoons horseradish 
3 tablespoons Creole whole grain mustard 
3 tablespoons prepared yellow mustard 
3 tablespoons ketchup 
3 tablespoons chopped parsley leaves 
1 teaspoon salt 
1/4 teaspoon cayenne pepper 
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

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