1 lb. Maryland jumbo lump crabmeat
1 shallot, minced
2 tbsp. olive oil
1⁄2 cup red, yellow, green peppers, diced into small pieces
1-cup heavy cream
1 egg, beaten
3/4-cup mayonnaise
1 small lemon, juiced
1 tsp. Old Bay Seasoning
1 tsp. Worcestershire sauce
1/8 cup Grey Poupon mustard
Salt and pepper to taste
Breadcrumbs
2 tbsp. olive oil or butter
2 tbsp. olive oil
1⁄2 cup red, yellow, green peppers, diced into small pieces
1-cup heavy cream
1 egg, beaten
3/4-cup mayonnaise
1 small lemon, juiced
1 tsp. Old Bay Seasoning
1 tsp. Worcestershire sauce
1/8 cup Grey Poupon mustard
Salt and pepper to taste
Breadcrumbs
2 tbsp. olive oil or butter
Directions
METHOD: Pick through crabmeat for shells and set aside in a bowl. Sweat shallot in oil, add cream and allow to reduce by half. Mix egg, mayonnaise, lemon juice, Old Bay, Worcestershire sauce, and mustard. Combine mayonnaise mixture with peppers and shallot. Add crabmeat to dressing (do not over mix). Add salt and pepper to taste. Mixture should form into a ball; if not add a small amount of bread crumbs to stiffen it. Form the crab mixture into the desired size. Heat olive oil or butter in a nonstick sauté pan. Sear crab cakes on both sides until golden brown and hot in the center. TO SERVE: Place crab cake on wilted spinach or greens, drizzle with your favorite sauce, and garnish with greens. (YIELD 8-10 CAKES)
2005 Farmers' Almanac
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