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Restaurant G Crab Cakes




Source of Recipe


Restaurant G


Recipe Introduction


One of "100 dishes to eat in Alabama before you die."

Makes 10 2oz. Appetizer size or 4 5oz. entrée size.



List of Ingredients




Fresh jumbo lump gulf blue crab1 pound

Fresh shallots, minced1 Tbl.

Scallions, minced1 Tablespoon

Fresh Parsley2 tablespoons

Fresh Lemon Juice2 tablespoons

Red bell pepper, small dice¼ cup

Cayenne pepperpinch (or more to taste)

Ground Nutmegpinch

Salt and pepper to taste

Whole eggs, lightly beaten3 ea.

Japanese bread crumbs1 ½ cups

Melted butter3 Tablespoons

Oil for sautéing ¼ cup (or less if using non-stick pan)

Recipe



Preheat oven to 375°F

1. Melt butter and reserve warm. Pick through crab and remove any bits of shell and reserve chilled while preparing remaining ingredients.

2. Mix all ingredients with crab except eggs, breadcrumbs and butter. Distribute ingredients thoroughly, but be gentle with the crab so it remains in lumps. Stir in eggs.

3. Mix in the breadcrumbs and butter alternately adding half the crumbs then half the butter and repeat with the remainder. Fold together until well incorporated. Do not press or squeeze the mixture.

4. Once you have the mixture complete, refrigerate for 30 minutes or until well chilled.

5. Remove mixture and using a kitchen scale weight out even amounts. 2oz. for appetizer or 5oz. for entrée size and compress in to a ball. If a scale is not handy, the appetizer size about the size of a golf ball and the entrée is about tennis ball size. Form the balls into the desired cake shape using a pastry cutter ring or other round form.

6. Saute in oil in ovenproof pan until lightly brown on one side. Gently turn cakes and place in oven for 13-15 minute or until reads 170 degrees F with an "instant read" thermometer in the center.