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    Bonefish Grill's crab cakes


    Source of Recipe


    Bonefish Grill

    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.)

    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.

 

 

 


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