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BAROQUE GULF COAST CRAB CAKES




Source of Recipe


Baroque Restaurant in Houston, Texas


List of Ingredients




1/3 Cup Unsalted Butter (reserve 1 to 2 Tablespoons)
1 Teaspoon Finely Chopped Garlilc, or to taste
½ Cup finely chopped Celery
¼ Cup finely chopped Red Bell Pepper
¼ Cup finely chopped Yellow Bell Pepper
¼ Cup Fresh Lemon Juice
¼ Cup White Wine
20 Oz. Jumbo Lump Crab, carefully picked over
1 Cup Fine Bread Crumbs
½ Cup Mayonnaise
½ Teaspoon Old Bay Seasoning
½ Teaspoon Liquid Hot Red Pepper Sauce
1 Dash Cayenne Pepper
1 Tablespoon Finely Chopped Fresh Parsley
½ Cup Finely Chopped Green Onion
Salt to Taste


Recipe



Melt butter in skillet over moderately low heat and saute garlic, celery and bell peppers until tender, stirring and adding lemon juice and wine.

Transfer above mixture to a mixing bowl; fold in crab meat and bread crumbs.

In a small mixing bowl, whisk together mayonnaise, Old Bay Seasoning, pepper sauce, cayenne, parsley, green onion and salt. Combine with crab mixture and stir until well combined; chill 1 hour or more. Form into cakes of desired size.

In a heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides. Saute crab cakes until golden brown, about 2 to 3 minutes per side. Drain well on paper towels.

Serve with remoulade or red sauce.

YIELD: 10 to 12 servings