If you know Tim’s food, you know his crab cakes are to die for. They are full of fresh Jonah crab with just the right amount of seasoning and breadcrumbs to keep them together. He does them as a passed hors d’oeuvre, 2 inch, medium sized as an appetizer and 3 inch, large for an entree. Served with a Remoulade Sauce, they are guaranteed to be a favorite at any party!
We thought you all might like the RECIPE. Of course, his recipe is for 50 plus crab cakes but I halved it for you! (Thank goodness for the Google Volume Converter!)
Let us know how they come out, and of course, if you’d like us to make them for you, give us a call!
Enjoy the weekend!
Chris and Tim
The Recipe
Makes 24 Medium-Sized Cakes
Ingredients
● 5 Lbs of Jonah Crab-Squeezed
● 1 Lg. Red Pepper Squeezed and Diced
● 2 Celery Stalks Diced
● Juice of 1 ½ Limes
● Cilantro-Optional-To Taste
● 3 Eggs For Egg Wash- Eggs Lightly
Scrambled with a splash of Half and Half
or Milk
● ¼ Cup Dijon Mustard
● 1 ½ Cups Mayo
● 1 ½ Jalapenos Seeded and Diced
● 1 Tbsp. Cajun Seasoning
● 1 Tbsp Worcestershire Sauce
● Bread Crumbs and Panko, 70%
Breadcrumbs and 30% Panko for Crust
Preparation
- Fold Together all ofthe ingredients
using breadcrumbs just to thicken. - Make 24, 3 inch round cakes.
- In Three Separate Bowls, Dip cakes in
flour first, egg wash second and
Panko/Breadcrumbs last. - Pan fry cakes in clarified butter or canola
oil with a little butter until the crust is
browned. - Serve with Sauce Remoulade and Garnish
with Microgreens.
Tips
Can be refrigerated for up to two days.
Reheat in 350 degree oven for 10 minutes.
Sauce Remoulade
Ingredients
1 Cup Cornishons
1 Cup Capers
4 Cups Mayonnaise
1 ½ Tsp. Dried Dill
¼ Cup Dijon Mustard
1 ½ Tsp. Sriracha
¾ Tsp. Black Pepper
¼ Cup Ketchup
Preparation
In food processor, pulse together cornishons
and capers to desired size.
Add all other ingredients and pulse until
blended.