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Bonefish Grill's Crabcakes




Source of Recipe


courier journal


List of Ingredients




½ teaspoon Worcestershire sauce
1 egg
¼ cup mayonnaise
1 teaspoon sour cream
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons chopped parsley
¼ teaspoon paprika
2 teaspoons cayenne pepper
½ teaspoon Old Bay seasoning
1 teaspoon kosher salt
¼ cup coarse bread crumbs
2 tablespoons diced red pepper
1 pound lump crab meat (drained)
1 cup fine bread crumbs



Recipe



Directions: In a non-metallic bowl, mix together Worcestershire sauce, egg, mayonnaise, sour cream, lemon juice, Dijon mustard, parsley, paprika, cayenne pepper, Old Bay seasoning and salt. Whisk until smooth. (Be warned: this much cayenne makes for a very pleasantly spicy crab cake. The heat will sneak up on you — the mark of good hot and spicy food. Use less cayenne if desired.)


Using a spatula, gently fold in bread crumbs, diced red peppers and crab meat.

Hand form crab cake mixture into patties 2 to 3 inches in diameter. Coat each side with fine bread crumbs and place on a cookie sheet or other shallow tray lined with parchment paper. Refrigerate 2 hours before cooking.

This much crab meat should make 8 to 10 cakes, depending on how big you craft them.

To cook crab cakes: Place 2 ounces of clarified butter into a saute skillet, and heat until it sizzles. Carefully place crab cakes in skillet, and cook each side until golden brown, about 5 minutes per side. Do not crowd the skillet. Hold cooked cakes in 350-degree oven while cooking rest of cakes. Serve with wasabi herb sauce and lemon wedge.