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Crab Cakes with Lemon Butter Sauce




Source of Recipe


internet


Recipe Introduction


Jackson's, Chef Irv Miller, 400 S. Palafox, Pensacola, FL
850-469-9898


List of Ingredients




1 lb. fresh jumbo lump crab
2 Tbsp. sweet red peppers, finely diced
2 Tbsp. sweet yellow peppers, finely diced
4 Tbsp. red onion, finely diced
1 egg
1/4 cup heavy whipping cream
1 Tbsp. Old Bay Seasoning
1 Tbsp. Louisiana Hot Sauce
1/2 cup seasoned Italian breadcrumbs
2 Tbsp. unsalted butter
1 cup all purpose flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. dry ground mustard

Recipe



Carefully remove any cartilage from the crabmeat. Heat sauté pan over medium heat and add butter. When butter begins to bubble, add the diced peppers and onions. Sauté until tender about 2 minutes. Transfer sautéed peppers and onions to a plate to cool. In a medium mixing bowl, place crabmeat then add sautéed onions and peppers. In a separate bowl, whisk the egg and cream, then add the Old Bay seasoning, hot sauce, and dry mustard. Blend evenly. Pour this mixture over the crabmeat. Blend lightly. Add breadcrumbs to the mixture and shape into delicate mounds of 3-4 ounce patties. Preheat a sauté pan or griddle on medium heat. Add 3 Tbsp. of oil and small piece of butter. Combine flour, salt and pepper mixture, then lightly dust the crab cakes. Sauté about 3 minutes on each side until golden brown and firm.

Yields: 6 – 3 oz. cakes

Lemon Butter Sauce:
1/4 cup fresh squeezed lemon juice
1 1/2 lbs. cold butter, cut into pieces
1/2 tsp. kosher salt
1/2 tsp. fresh cracked pepper

Add lemon juice to a sauté pan. Add cold butter, several pieces at a time, until all the butter has been added. Remove from heat and add seasonings. Serve lemon butter sauce over crab cakes and garnish with demi glace.