Stock Yard Restaurant: Cilantro Crab Cakes

Cilantro Crab Cakes

Stock Yard Restaurant Recipe

Makes 8

1/2 cup fresh cilantro
1 each small green and red peppers, diced
1 cup freshly grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup cream cheese, softened
1 pound jumbo lump crab meat
1 cup white bread crumbs
Salt and ground black pepper to taste
Oil for frying

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. In a medium bowl combine all the ingredients except the crab meat and fold gently to keep meat in small lumps. Form into 8 cakes.

Add oil to a large skillet and cook crab cakes over medium-high heat for 2 to 3 minutes or until brown on both sides.

Remove the cakes from the skillet and place on the prepared baking sheet. Bake the cakes for 10 minutes more. Serve with Cognac Sauce (recipe below).

Cognac Sauce:
3 cups heavy whipping cream
1/2 teaspoon celery seeds
1/2 cup cooking sherry
2 8-ounce packages cream cheese, softened
1 tablespoon anchovy paste
1/8 cup brandy
1 tablespoon butter
1 small can tomato paste
Salt and ground black pepper to taste

In a large saucepan over medium heat combine the cream, celery seeds, cooking sherry and brandy. Cook the mixture for about 5 minutes. Stir in the anchovy paste. Add the cream cheese and whisk until smooth and creamy.

Add the tomato paste, stirring well and set aside to cool. Stir in the butter then salt and pepper to taste. Strain through a very fine sieve. Serve over crab cakes. Makes 4 cups.

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