Crab Cakes - Todd English TEAF919 Instructions For Use Manual

Crab Cakes

serves 2–4
1 tablespoon olive oil
1 stalk celery, minced
2 tablespoons butter
½ teaspoon crab seasoning
2 tablespoons heavy cream
1 teaspoon lemon juice
1 teaspoon Cayenne pepper sauce
1 teaspoon Worcestershire sauce
8 ounces lump crab meat
1 cup panko crumbs
dipping sauce
1 tablespoon mayonnaise
1 teaspoon spicy mustard
1 teaspoon ketchup
1. Heat a sauté pan over medium-high heat, add olive oil and heat for
1 minute.
2. Add the onion and celery and cook until light brown, about 2 minutes. Add
the red pepper and cook 1 minute longer.
3. Add in the butter, crab seasoning, and heavy cream and cook to reduce
by half—about 3 minutes.
4. Scrape all the ingredients from the sauté pan into a bowl and chill for 10
minutes.
5. Add remaining ingredients—except panko—to the bowl. Mix ingredients by
hand.
6. Place panko crumbs in a shallow glass baking dish.
7. Form ¼ cup of mixture into a patty and press into panko, covering both
sides. Repeat with remaining patties.
36
1 small onion, minced
1 small red pepper, minced
1 large egg, beaten
nonstick spray