Saturday, November 22, 2014

Holiday Appetizer -Crab Cakes

Crab cakes make a great addition any holiday party.  They can be made ahead and heated right before serving.  This is a basic crab cake recipe with excellent corn fondue.  If you have issues with gluten: grated unsweetened coconut may be used instead of bread crumbs.


Crab Cakes with Corn Fondue

1     pound         crab meat
½    cup              mayonnaise
4                         scallions chopped
1/2  Tbsp.           lemon juice
½    tsp.               hot pepper sauce
¼    tsp.               sea salt
¼    tsp.               fresh ground pepper
1     Tbsp.           Old Bay seasoning
1     cup               Panko bread crumbs or grated coconut, unsweetened
2                         whole eggs
¾    cup              Panko style bread crumbs or grated coconut
¼    cup              olive oil
Corn Fondue:
1     large      leek, rinsed and chopped small
1     Tbsp.     butter
3/4   cup       corn kernels fresh or frozen
1     tsp.        fresh garlic minced
1/2   cup        white wine
3/4   cup        heavy cream
5     ounces  Boursin or cream cheese
1/4   tsp.        sea salt
       pinch     cayenne


1   In a large bowl combine crab meat, mayonnaise, scallions, lemon  juice,  hot pepper sauce, 1 cup bread crumbs,  salt and pepper.  Shape into 24 1-inch patties.

2   In shallow bowl lightly beat eggs. Place 3/4 cubread crumbs on another shallow bowl or pie tin.

3   Dip patties in egg then bread crumbs.  If needed add a little water to the eggs.

4   Heat 2 tablespoons of olive oil in large skillet over medium heat.

5   Cook crab cakes in 2-3 batches adding oil as needed.

6   Cook till crisp on each side.  Serve with cheese fondue.

Corn Fondue:

1   Melt butter in heavy bottom sauté pan.

2   Sauté leeks over medium heat until they start to caramelize add garlic and continue to cook for another minutes.

3   Add corn and then deglaze with white wine, simmer until wine has cooked off and then add heavy cream, continue to simmer until cream has reduced by half, add Boursin cheese and season with salt and pepper.

4   Serve with petite crab cakes.

Yield: 24 pieces
Take it One Prep at a Time,
Chef Jackie

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