Jumbo Lump Crab Cakes Recipe - Cooking Index
Jumbo Lump Crab Cakes Recipe - Cooking Index
| 1 cup | 237ml | Soy oil |
| 1/2 cup | 31g / 1.1oz | Chopped onions - small dice |
| 3/4 cup | 109g / 3.8oz | Chopped red, green and yellow peppers - small dice |
| 3 | Egg yolks | |
| 1/4 cup | 59ml | Fresh lime juice |
| 1/4 cup | 59ml | Dijon mustard |
| 1/2 tablespoon | 7.5ml | Hot pepper sauce |
| 1 tablespoon | 15ml | Vietnamese fish sauce |
| 1 tablespoon | 15ml | Freshly-ground white pepper |
| 1 1/4 lbs | 567g / 20oz | Jumbo lump crabmeat from Maine |
| 1 1/2 tablespoons | 22ml | Chopped cleaned, stemmed dill |
| 1 1/2 tablespoons | 22ml | Chopped cleaned, stemmed chives |
| 1 1/2 tablespoons | 22ml | Chopped cleaned, stemmed parsley |
| 1/4 | Fresh bread loaf - crust removed, | |
| Processed into crumbs | ||
| 1 cup | 146g / 5.1oz | Japanese bread crumbs - Panko |
| Vegetable oil - for sauteing |
In a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes.
Combine the 3 egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl.
Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated.
Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well-chilled.
Pick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed. Add the white pepper and taste for seasoning.
Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove mold and set crab cakes aside. Repeat until all crab is used.
Heat 1/4 of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350 degree oven until heated through, about 5 minutes, and serve.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0001) - from - the TV FOOD NETWORK
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