Crab Cakes

Name: Crab Cakes
Ingredients: 1 lb lump crabmeat; 6 ounces raw peeled and deviened shrimp; 1 egg white; 34 cup heavy cream; 2 tablespoons Worcestershire sauce; 14 cup mayonnaise; 14 teaspoon salt; 12 cup parsley; 14 teaspoon cayenne pepper; 12 teaspoon Tabasco sauce; 1 tablespoon lemon juice; 2 tablespoons olive oil; 2 minced shallots; 13 cup diced yellow pepper; 13 cup diced red pepper; 13 cup diced orange bell pepper; 2 cups breadcrumbs; 14 cup clarified butter; 3 scallions, finely minced

19 ingredients

10 steps

Ingredients

1 lb lump crabmeat
6 ounces raw peeled and deviened shrimp
1 egg white
34 cup heavy cream
2 tablespoons Worcestershire sauce
14 cup mayonnaise
14 teaspoon salt
12 cup parsley
14 teaspoon cayenne pepper
12 teaspoon Tabasco sauce
1 tablespoon lemon juice
2 tablespoons olive oil
2 minced shallots
13 cup diced yellow pepper
13 cup diced red pepper
13 cup diced orange bell pepper
2 cups breadcrumbs
14 cup clarified butter
3 scallions, finely minced

Directions

1

Puree the raw shrimp to a paste in a food processor.
2

Add the egg white and cream and pulse to blend.
3

Transfer the shrimp mousse to a bowl and add the crab, worcester sauce, tabasco sauce, mayo and lemon juice, stir gently to blend.
4

Heat the olive oil in a large skillet, saute the shallots, peppers and scallions until tender, do not overcook.
5

Carefully fold the sauted vegetable mixture into the crab mixture.
6

Cover and refridgerate for at least 2 hours, preferably overnight so the crab mixture is firm enough to form patties(this also prevents them from falling apart while cooking).
7

Place the breadcrumbs on a plate.
8

Form the crabcakes into balls large enough to fit into the palm of your hand and then smash them down into patties.
9

Press the patties into the breadcrumbs to coat both sides.
10

Heat the clarified butter in a non-stick saute pan and fry the crab cakes on medium heat for approximately 4 minutes on each side.