Maryland Style Crab Cakes
Yield
18 biscuit size cakesPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Best of newport | |||
| 1 | each |
eggs
|
|
| ½ | cup |
mayonnaise
|
|
| ½ | teaspoon |
garlic
minced |
|
| 3 |
red hot pepper sauce
|
*
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | x |
salt and white pepper
|
* |
| 2 | pounds |
crab meat
|
|
| ½ | medium |
sweet red bell peppers
minced |
|
| ½ | medium |
sweet yellow bell peppers
minced |
*
|
| 2 | each |
celery stalks
minced |
|
| ½ | small |
red onion
minced |
|
| ½ | each |
jalapeño pepper
peeled, minced |
*
|
| ¾ | cup |
bread crumbs
|
|
| Mustard cream sauce | |||
| 2 | teaspoons |
shallots
minced |
*
|
| 2 | cups |
white wine
dry |
*
|
| 2 | cups |
heavy whipping cream
|
|
| 4 | tablespoons |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Best of newport | |||
| 1 | each |
eggs
|
|
| 118 | ml |
mayonnaise
|
|
| 2.5 | ml |
garlic
minced |
|
| 3 |
red hot pepper sauce
|
*
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1 | x |
salt and white pepper
|
* |
| 907.2 | g |
crab meat
|
|
| 0.5 | medium |
sweet red bell peppers
minced |
|
| 0.5 | medium |
sweet yellow bell peppers
minced |
*
|
| 2 | each |
celery stalks
minced |
|
| 0.5 | small |
red onion
minced |
|
| 0.5 | each |
jalapeño pepper
peeled, minced |
*
|
| 177 | ml |
bread crumbs
|
|
| Mustard cream sauce | |||
| 1E+1 | ml |
shallots
minced |
*
|
| 473 | ml |
white wine
dry |
*
|
| 473 | ml |
heavy whipping cream
|
|
| 6E+1 | ml |
dijon mustard
|
|
Directions
Crab cakes: Combine egg, mayonnaise, garlic, tobasco, worcestershire, salt and pepper.
Mix well to make a sauce. Combine crab with vegetables and add to sauce.
Sprinkle breadcrumbs over mixture.
Carefully mix with hands to combine well.
Divide into 18 parts and each into a biscuit size cake.
Preheat oven 450℉ (230℃). Preheat skillet with a mixture of butter and oil (½ and ½).
Cook cakes to light golden brown on one side.
Turn over and place in oven 5 mins.
Do not overbrown.
Sauce: Boil shallots and wine until reduced by ¾.
Stir in mustard then cream.
Reduce to desired consistency; strain and serve.
