Dinner•Lunch

Crab Cakes

September 23, 2020 by karine Recipe rating:
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I love seeing crabcakes on a menu, but I’ve not been to a restaurant in months so I will have to make them myself.  The recipe I’m using is from my Culinary School.  It’s not too difficult, yet a bit more involved than most crab cake recipes, yet the result is delicious and each cake is about $3 each, that’s a lot cheaper than ordering out.

Turn each cake into smaller portions for fabulous party bites for your next gathering. I love serving them with a little side salad and aioli. But, last night my carb loving husband needed something extra- so I made slow roasted, baby potatoes in the oven while I set-up the salad and sautéed off the crabcakes. These crab cakes would also go well with a creamy mashed potato…. 

Play around with different condiments. If you don’t have time to make aioli, add some garlic to pre-made mayo… or add siracha to mayo for a spicy twist… if you want something more powerful, add fresh horseradish to some mayo.  Enjoy! 

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Crab Cakes

This is a delicious recipe that may seem a bit involved, but it's actually fast and beyond amazing

Servings 12 crab cakes

Ingredients

Mousseline

  • 1 cup Rock Shrimp
  • 1 cup heavy cream
  • 1 egg white-save yolk for aioli

Crab part

  • 1 lb crab meat-jumbo lump
  • 1 tsp old bay seasoning
  • 1 tsp dry mustard
  • 1 tsp nutmeg
  • 1 tsp cayenne
  • 1 tsp pepper
  • 1/2 tsp maldon salt or fleur de sel (if not fine sea salt)
  • 1/2 cup chopped parsley
  • 1/2 cup chopped celery-minced fine
  • 1/2 cup minced onion
  • 1/4 cup minced roasted red pepper
  • 1/4 cup good quality mayo
  • 1/2 cup panko plus more for coating

Aioli

  • 5 cloves Roasted and smashed
  • 1 cup grapeseed oil
  • 1 tsp mustard powder
  • 1 pinch cayenne
  • 1/2 juice of one lemon
  • 2 egg yolks
  • 1 tsp white wine vinegar

Instructions

Mousseline

  1. In a chilled (place food processor container and blade in freezer for atleast 10 minutes) food processor Add shrimp-salt and pepper-to taste and begin to puree, slowly incorporate the slightly beaten egg white. After drissle in cream in a stream. Place mixture in fridge

Crab meat

  1. Add 1 lb jumbo lumb crabmeat and all the rest of the ingredients for the crab minus the panko.

  2. Fold in mousseline mixture then add the 1/2 cup panko

Construction of crabcakes

  1. With gloves grab a tennis ball worth of crab mixture and place in bowl of panko-coat the whole thing and place on a sheet pan. Continue to build all crab cakes and store in fridge until ready to cook or store in the freezer. You can also make them smaller into bite-size party sizes.

    When ready to cook, heat up a saute pan and place a pat of butter and a tbsp of oil or use clarified butter. Add crab cakes and cook on each side till golden brown. Serve asap with a dollop of aioli and a salad or other sides like roasted baby potatoes.

aioli

  1. In the food processor mix garlic, lemon juice and vinegar. Add yolk and mix

    Slowly drizzle in oil. Season and store in fridge for later-keeps up to 3 days in fridge.

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