KSBI Recipes: Crab Cake

Crab Cake

YIELD: (12) 2 oz.

INGREDIENTS:

1	Unsalted Butter	¼ oz.
2	Finely Diced Onion	2 Tbs.
3	Finely Diced Red Bell Pepper	2 Tbs.
4	Garlic Clove	1 each
5	Lump or Jumbo Crabmeat (Picked Over For Shells & Cartilage	1 ¼ lbs.
6	Mayonnaise	¼ cup
7	Worcestershire Sauce	1 tsp.
8	Dijon Mustard	1 tsp.
9	Flat-Leaf Parsley	1 tsp.
10	Old Bay Seasoning	1 tsp.
11	Kosher Salt	1 tsp.
12	Fresh Lemon Juice	1 tbs.
13	Panko Crumbs	2 ½ cups
14	Large Egg	1
15	Canola Oil	½ cup
16	English Muffin (split in half)	6 each
17	Unsalted Butter melted (English Muffin)	4 oz

METHOD OF PREPARATION:

1. Preheat oven to 350 F
2. Melt butter in a small saucepan over medium heat and add the onions, peppers and minced garlic. Reduce heat to medium-low, cook & stirring often until the onions and peppers are tender in about 5 minutes. Remove from the heat & let cool completely.
3. Place the cleaned crab meat in a fine-mesh strainer and drain well.
4. In large bowl, whisk the mayonnaise with the Worcestershire, mustard, parsley, old bay, salt, lemon juice to combine well.
5. Stir in ½ cup of panko bread crumbs and the onion mixture. Gently fold in the crab. Lightly whisk the egg in a small bowl, and gently fold it into the mixture.
6. Put the remaining 2 cups panko crumbs in a shallow bowl. Divide the crab mixture to 12 equal portions. One portion at a time, gently shape the mixture into a ball, roll gently in the panko to coat, and shape into a slightly flattened ball about 2 inches in diameter and 1 inch thick.
7. Heat some canola oil in a large ovenproof frying pan over medium heat until it shimmers. Add the cakes, pat down gently, still maintaining the rounded shape, and cook until golden brown on the first side for about 5 minutes. With a spatula gently turn over and cook on the second side for another 5 minutes or until golden brown. While the cakes are cooking top the English muffins with butter and transfer to the oven until golden brown.   
8. Transfer the pan to the oven and cook for 2 to 3 minutes to ensure that the crab cakes are hot throughout.
9. Line a baking sheet with paper towels. Transfer the crab cakes to the towel to briefly drain.
10. Arrange the crab cakes on top of English muffins on a plate topped with poached eggs and hollandaise sauce.

 


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