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Asiago Euro Cuisine Crab Cakes




Source of Recipe


Asiago Euro Cuisine, Pittsburgh PA


List of Ingredients




# For the Imperial Sauce: 1/2 cup mayonnaise
# 3 eggs, beaten
# 1 teaspoon lemon juice
# 1 tablespoon Worcestershire sauce
# 1 teaspoon hot pepper sauce (Tabasco)

For the crab cakes:
# 1 1/2 pounds jumbo lump crabmeat, divided
# 1 teaspoon garlic, minced
# 1 teaspoon shallots, minced
# 1 teaspoon chives, minced
# 1/2 teaspoon orange peel, grated
# 1/2 teaspoon lemon peel, grated
# 1 teaspoon green pepper, minced
# 1 teaspoon sweet red pepper, minced
# 1 teaspoon sweet yellow pepper, minced
# 1/2 cup Japanese bread crumbs (panko)
# 3 tablespoons olive oil

For the Scarlet Orange Puree Sauce (optional):
# 1 1/2 cups scarlet (blood) orange puree
# 3 tablespoons butter

Recipe



To make the Imperial Sauce: Using a whisk, mix all ingredients well. Refrigerate until serving.

To make the crab cakes: Put 1 pound crabmeat in a bowl. Add the garlic, shallots, chives, orange and lemon peels and peppers. Add 1/4 cup Imperial Sauce; using your fingers, mix well.

Put the bowl in the refrigerator for 5 minutes. Add the rest of the crabmeat; mix well. Shape into two 7- or 8-ounce balls and roll them in the bread crumbs.

Heat the oven to 400 degrees.

Heat the olive oil in a saute pan over medium-high heat, and carefully lay the crab cakes inside. Saute on both sides until golden brown, then put in the heated oven for 8 to 12 minutes, depending on the desired doneness.

Serve plain or drizzled with Scarlet Orange Puree Sauce.

To assemble (optional): Divide sauteed asparagus spears on a dinner plate, then top them with saffron rice pilaf. Place a crab cake on the top and drizzle with Scarlet Orange Puree Sauce.

To make the Scarlet Orange Puree Sauce: Place the diluted puree in a saute pan over medium-high heat and simmer until it reduces to about 1/2 cup. Add the butter and stir until it melts, but do not bring the mixture to a boil or the butter will separate, making the sauce greasy.