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Crab Cakes


CRAB CAKES
J. Alexander's Restaurant Recipe

1 pound jumbo lump crab meat
1 cup seasoned croutons
1 shallot, finely minced
1/4 cup red bell pepper, diced small
1 teaspoon chives, chopped
1 teaspoon, Old Bay Seasoning
1/4 teaspoon cumin
1/4 teaspoon green peppercorns, crushed
2 large eggs
2 tablespoons creamy spicy sauce for crab filling (Recipe Below)
3-4 ounces unsalted butter
6 ounces creamy spice sauce

Preheat oven to 350 degrees. Carefully mix the crab meat and all the ingredients, keeping the large chunks of crab meat intact. Divide the mixture into six portions and gently pat each portion in the palm of your hands into a small cake.

Melt the butter in a small saute pan and brown the cakes on both sides. Using a spatula transfer the cakes onto a baking pan. Bake in the oven for about 10 minutes. Spoon the creamy spicy sauce on the plate and place a crab cake on top. Makes six small cakes.

Creamy Spicy Sauce:
1 cup mayonnaise
1 tablespoon red chili garlic sauce
1/2 teaspoon soy sauce
1 tablespoon lemon sauce
salt and pepper, to taste

Mix all ingredients together and refrigerate. Heat in a small saucepan before serving. Makes one cup.

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