Lump Crabcakes
Source of Recipe
unknown
Recipe Introduction
These are the best crabcakes I have ever had. The recipe is based on the cakes from "Charlie G's". Charlie G's is now closed, but their crabcakes live on with this recipe.
These cakes are different than most--no bread crumbs, no Mayo--just lump crabmeat and LOTS of flavor.
If you plan to make these, please note that you need to start 24 hours before you actually cook them.
List of Ingredients
Charlie G's Crab Cakes:
serves 8 (16 cakes)
T olive oil
1 large yellow onion* ( *=diced small)
1 med. green bell pepper*
2 ribs celery*
1 lb Lump crabmeat
1/2 T Creole seasoning (Tony-c type)
1/4 cup green onion
1/4 cup parsley
1/4 bottle (1 1/4 oz) Tiger Sauce (or hot sauce)
1 qt. heavy cream
1 oz chicken base paste (demi-glaze)
1 T granulated. onion
1 T granulated. garlic
8 oz all purpose flour (4T)
2 oz melted butter (4T)
flour for dredging
4 eggs
2 cups milk
enough CLARIFIED BUTTER to sauté cakes
Recipe
1) In oil (high heat), sauté onions, bell pepper, & celery
until wilted & slightly caramelized (slightly).
2)put this in big bowl. add crab, Creole seasoning, green onion,
parsley, & Tiger sauce. Gently blend & set aside.
3)Combine cream, chicken base, gran. onion & garlic in sauce pan.
Bring to a boil. In separate pot, make blonde roux with flour &
melted butter.
Combine roux cream (once it boils) to make Béchamel sauce.
4)Add Béchamel sauce to crab mixture. CHILL UNCOVERED
OVERNIGHT.
5)Make 16 cakes. Make egg wash w/ milk & eggs.
Dip cakes in flour, then egg wash, then flour again.
6) sauté in hot clarified butter (1/2 as deep as cakes).
Lower heat for second side.
7) Eat!!!
***Big Al note: To make my cakes hold together better before
sautéing, I put them in the freezer for about 15 minutes)
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