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Entrée – Seafood
Crab Cakes “Le Jeune Chef” |
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This recipe was featured on
"You're the Chef" episode #508.
Buy this episode from WVIA.
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Yield: six appetizer portions
Ingredients:
Crab Cake
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1/2 lb. |
lump crabmeat, shell removed |
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1/4 c. |
green pepper, chopped fine |
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1/4 c. |
red pepper, chopped fine |
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1/2 bunches |
fresh chives, chopped fine |
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1/2 tsp. |
ground pepper |
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1/2 tsp. |
seasoning salt |
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1 Tbsp. |
Dijon mustard |
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1/2 c. |
heavy cream |
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1 Tbsp. |
lemon juice |
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2 tsp. |
fresh parsley, chopped fine |
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1 tsp. |
paprika |
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1 c. |
plain breadcrumbs |
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1/2 lb. |
lump crabmeat, shell removed |
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1/2 c. |
clarified butter |
Dressing
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2 each |
egg yolks |
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2 tsp. |
Dijon mustard |
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1 each |
lemon, juiced |
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1/2 tsp. |
paprika |
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1 tsp. |
salt |
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1/2 tsp. |
ground black pepper |
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1 c. |
olive oil, extra virgin |
Salad
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1 each |
package Mesclun salad mix |
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Crab Cake procedure:
Combine all the ingredients and the first crabmeat together thoroughly.
Fold in the second measure of crabmeat, being careful to leave the large pieces visible in the mixture.
Fry in butter until golden brown on both sides. Cakes can be re-heated in the oven for service.
Serve with a small side salad and dressing.
Dressing procedure:
Whisk together the egg, mustard, juice, paprika, salt and pepper. Continue whisking, adding the oil in a thin stream so that the dressing becomes smooth and emulsified.
Salad procedure:
Serve as a small side salad with crab cake.
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