Crab Cakes

Crab Cakes

2  pound Jumbo Lump
1 each Red Pepper, Small Dice
1 each Small Red onions, Small Dice
1 stalk Celery, Small Dice
1/2 bunch Green Onions, Sliced Thin
1/8 cup Chopped Parsley
1/8 cup Dijon Mustard
1/8 cup Chiffonade Basil
1 1/2 teaspoons Old Bay
1/8 teaspoon Ground Mace
1/2 teaspoon Worcestshire
½ Cup Mayonnaise
2 Egg Yolks


SUMMER FRUIT CREAM
5 each Strawberries, Diced
1 Small Shallot Minced
1 Peach Diced
2 Each Sprigs of Mint, Minced
½ Cup Cream

Directons for Crab Cakes:
 
1.     In a Large bowl Mayo, Egg & All liquids together
2.      Add Vegetables Together
3.     Add Spices & mix well
4.     GENTLY Fold Crab meat & mix together & Be NICE make sure not to break up the crab
5.     Season For Taste
6.     Sear in pan at medium High Heat with oil for 3 minutes each side, finish in 400 deg oven for 6 minutes
 
 
Directions for Summer Fruit Cream:
1.     In a Pan, add oil
2.     Sauté Shallots, Strawberries & Peaches
3.     Add Cream & Reduce
4.     Add mint & transfer to plate
5.     Top with Crab Cakes
 

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