Ingredients
Crab cake dressing
2 eggs
2 teaspoons salt
1 teaspoons cayenne pepper
1 cups finely ground onion, drained very well
Use food processor to grind onion, let drain in colander for
at least 20 minutes, do not press.
Mix above items together with large wire whip until smooth.
Crab cakes
1 pound blue crab claw meat
1 pound blue crab lump meat
4 ounces cracker crumbs made from saltines
1 1/4 cups dressing, you can add the balance of the dressing prepared above if a moister cake is desired.
Preparation
Gently mix crab meat, cracker crumbs and dressing together by hand just enough to fully moisten.
Weigh out 4 ounce portions and hand form into round cakes about 3/4 to 1 inch thick. Wrap in wax paper, 6" squares will do, and refrigerate for 2 hours before cooking.
Sauté using clarified butter till golden brown on both sides. (to clarify butter, heat till almost boiling, let set till it separates. Use the clear portion on top)
Can be served by themselves or as a compliment to a light flavored fish such as grouper, scamp or tilapia.
Yield: approx. 12-13 cakes.
The last time I checked, blue crab claw meat was $12-$14 a pound and blue crab body lump meat was $18-$20 a pound. And you always wondered why the crab cakes at the restaurant seemed so small and over priced!
By making these at home the costs will be about $3 each and like I said earlier, these are going to be better than 99% of the restaurants that serve them unless you live on the Chesapeake Bay!
Enjoy! ≈ Chef Brian ≈
