Ingredients Jump to Instructions ↓

  1. 2 cups heavy cream

  2. 3 cloves garlic , minced

  3. 2 sprigs fresh rosemary

  4. 1 tablespoon sweet paprika

  5. 2 tablespoons olive oil

  6. 3/4 cup brunoised red onion

  7. 1/2 cup brunoised red bell pepper

  8. 1/2 cup brunoised yellow bell pepper

  9. 2 eggs , lightly beaten

  10. 1 pound lump crab meat

  11. 2 fresh jalapeno chiles, seeded and brunoised

  12. 2 tablespoons minced fresh basil leaves

  13. 2 tablespoons minced fresh parsley leaves

  14. 1 tablespoon minced fresh tarragon leaves

  15. 2 cups panko, ground to a mealy consistency, divided

  16. 2 teaspoons salt

  17. 1/2 teaspoon fresh ground white pepper

  18. 1/2 cup clarified butter

  19. 1 cup Mayonnaise, recipe follows

  20. 1 tablespoon lemon juice

  21. 1 tablespoon capers, minced

  22. 1 cornichon , minced

  23. 1 or 2 anchovies, minced

  24. 1 shallot , minced

  25. 1 teaspoon minced fresh chives

  26. 2 teaspoons minced fresh parsley leaves Salt and freshly ground white pepper

  27. 1 egg yolk*

  28. 1/8 teaspoon salt Freshly ground white pepper

  29. 1 teaspoon Dijon mustard

  30. 1 teaspoon fresh lemon juice

  31. 1 cup corn oil

Instructions Jump to Ingredients ↑

  1. In a saucepan , combine the heavy cream, garlic, rosemary , and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature. Preheat oven to 375 degrees F. In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon , 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended. Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko . In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce. In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed. Yield: 2 cups In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell . Yield: 1 cup


Send feedback