Crab Cakes Yield: 12 each, 2 oz, Crab Cakes
1# Crab, Jumbo Lump
1/2 cup Mayonnaise
1 ea Egg
2 oz Red bell pepper, brunoise
1 ea Jalapeno pepper, minced
2 ea Lemon zest
1 bu Green onion
1 TBS Dijon mustard
TT Worcestershire sauce
TT Tabasco
1 tsp Old bay seasoning
2-3 oz Fresh Bread Crumbs or white bread cut into small dice
Method for Crab Cake mix:
- Cut red pepper brunoise and sweat in small amount of oil until tender. Set aside to cool
- Mix egg and mayonnaise together until well combined
- Add all other ingredients other than the crab
- Gently fold in the crab without breaking up the larger pieces
- Let mixture sit for 5 mins and check consistency. Might need to add more bread crumbs if mixture is too loose.
- Weigh crab cakes into 2 oz balls and set aside
Roasted Corn Salsa:
4 Ears Yellow Corn, husk still on
¼ ea Red onion, small diced
1 ea Red bell pepper, small diced
½ bunch Cilantro, chopped fine
1 ea Jalapeno pepper, minced
Pinch ground cumin to taste
Salt and pepper to taste
2 TBS fresh lime juice
- Roast corn for 40 mins (375 degrees) on ½ sheet tray with small amount of water. Remove from oven and let cool
- When corn is cool enough to work with remove the husk and take corn off cob and put into mixing bowl
- Add all other ingredients, taste, and set aside
Avocado “Butter”
4 ea ripe avocados
½ cup fresh lime juice (might need more)
Salt and white pepper to taste
- Cut avocados in half and remove seed. Put avocado into blender or Cuisinart.
- Turn on blender and add lime juice. Season with salt and white pepper and taste
- Adjust seasoning as needed. Mixture should be the consistency of fresh whipped cream and you should be able to taste a little of the lime, salt and pepper. Adjust seasonings as necessary.
Lime Butter Sauce
1 cup fresh lime juice
½ cup white sugar
1# chilled, cubed unsalted butter
Salt and white pepper to taste
- Combine lime juice and sugar in non-reactive pot over medium heat.
- Reduce lime-sugar mixture until it turns amber in color and starts to thicken
- Turn down heat to low and start whisking in the butter a little at a time until all butter is incorporated
- Season with salt and white pepper and taste. Set aside somewhere slightly warm but not too hot
For Cooking Crab Cakes:
3-4 cups coarsely crushed saltine crackers
2-3 oz oil for frying crab cakes
Method for cooking crab cakes:
- Roll crab cakes in crushed saltine crackers until fully covered and shape in your hand until crab cake is 2” across and 1/2” thick, and round
- Heat oil in 8” non-stick pan to 300 degrees and pan fry crab cakes until golden brown on each side. Put crab cakes onto sheet tray and bake for 5-7 minutes in 400 degree oven to finish cooking them. Set aside, keep warm.
For Plate Presentation:
1 each 10” round plate
1 each 2” cylinder mold about 2-3 high (we use PVC from home depot)
3 each lime segments for garnish on plate
Fresh cilantro sprig
- Put mold in center of plate and put 2 TBS roasted corn salsa in mold
- Put one crab cake on top of corn salsa and put 2 TBS avocado butter on top of crab cake
- Put another crab cake on top of avocado butter and push down slightly to pack everything in tightly
- Put 1 tsp avocado butter on top of crab cake and 1 tsp corn salsa
- Carefully remove mold from crab cakes
- Put 2 oz lime butter sauce around crab cakes and garnish with lime segments and fresh cilantro sprig.
Bon Appétit!