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Crab Cakes: Mr. B's Louisiana Crab Cakes

Source of Recipe


Mr. B's Bistro, New Orleans, Louisiana






List of Ingredients



• -- Seasoned Bread Crumbs --
  
• 3 cups fresh French bread crumbs
  
• 1/3 cup freshly grated Romano cheese (1-1/3 ounces)
  
• 1 Tbsp dried basil, crumbled
  
• 1 Tbsp dried oregano, crumbled
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp cayenne pepper
  
• 1 tsp salt
  
• .
  
• -- Crab Cakes --
  
• 1 lb. lump crab meat, sorted
  
• 1/3 cup mayonnaise (preferably homemade)
  
• 1/3 cup fresh French bread crumbs
  
• 1 egg
  
• 2 Tbsp finely diced green bell pepper
  
• 2 Tbsp finely diced green onion
  
• 1 Tbsp Worcestershire sauce
  
• 1-1/2 tsp Louisiana hot sauce
  
• 1 tsp Creole seasoning
  
• 1/4 cup (1/2 stick) unsalted butter
  
• Creole Sauce (recipe follows)
  
• .
  
• Fresh thyme sprigs, for garnish
  
• Sliced green onion (green part only), for garnish
  






Instructions



1. For the bread crumbs: Combine all ingredients in a shallow pan.
   
   
2. For the crab cakes: Blend crab meat, mayonnaise, bread crumbs, egg, bell pepper, green onion, Worcestershire sauce, hot sauce and Creole seasoning in a large bowl. (Can be prepared 6 hours ahead. Wrap crab mixture and seasoned bread crumbs separately and refrigerate.)
   
   
3. Form crab into 1-1/2-inch balls. Roll in seasoned bread crumbs, pressing to adhere. Flatten to 1/2-inch-thick rounds. Melt butter in heavy large skillet over medium-high heat. Add crab cakes in batches (do not crowd) and cook until golden brown, about 2 minutes per side. Drain on paper towels. Spoon Creole Sauce onto plates. Arrange 2 crab cakes on each plate. Garnish with thyme sprigs and green onion slices. Serve immediately.
   
   Makes 6 servings.
   
   -----------------
   
   CREOLE SAUCE
   
   1 Tbsp butter
   1/2 cup diced green bell pepper
   1/2 cup minced onion
   3/4 cup plus 2 Tbsp chicken stock
   2/3 lb. tomatoes, peeled, seeded and diced
   1/2 cup tomato juice
   1 bay leaf
   1 tsp fresh thyme leaves
   1/4 tsp (generous) paprika
   1 tsp cornstarch dissolved in 1-1/2 Tbsp water
   1/4 tsp Louisiana hot sauce
   1/4 tsp (generous) Creole seasoning
   Salt
   Dried red pepper flakes
   
   Melt butter in heavy medium saucepan over medium-low heat. Add bell pepper and onion and cook until onion is translucent, stirring occasionally, about 10 minutes. Add stock, tomatoes, tomato juice, bay leaf, thyme and paprika. Bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Add cornstarch, hot sauce, and Creole seasoning. Season with salt and red pepper flakes. Simmer 10 minutes, stirring frequently. Purée sauce in blender. (Can be prepared 1 day ahead and refrigerated. Reheat over low heat, stirring frequently.)
   
   Makes about 1-2/3 cups.