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Crab Cakes:

2# Jumbo Lump crab
five whole eggs
2tbls Mealted butter (Unsalted)
2tbls Mayo (Use a good one)
1tbls crushed green peppercorns
chopped celery leaves (from inside of stalks are best)
1/2 bunch chopped chives
2 mint leaves chopped finely
lemon zest -1 lemon worth chopped finely

Mix all *ingredients together gently as not to break the lumps of meat, season with salt and pepper. Allow the mixture to stand in the fridge for 30 mintues. *Add chopped herbs last to preserve thier flavor, use some as a garnish after if desired.

Form into loose cakes and saute in light canola oil until browned and set up enough to flip over. Gently press the mixture flat into small rounds and continue to cook until heated through and browned on both sides.

Serve with saffron aioli:

1 peeled potato - boiled until fork tender
2cloves fresh garlic
pinch of saffron
salt and pepper
evoo - extra virgin olive oil

place potato in blender or processor, add garlic, saffron, salt, pepper, and lemon. Pulse in olive oil until it begins to blend freely, slowly add oil to form a sauce. Can be refigerated over night and used as a garnish or sauce.

Good luck

Let me know what you think.

We make these for small parties and cocktail gatherings, they can be made from 1/2 oz. to 4 ounces if desired.
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