Recipes

Deviled Crab Cakes

by Chef

Serves: 4

Ingredients:

For the mayonnaise:
1 hard-boiled egg, coarsely chopped 1/2 cup mayonnaise
1 teaspoon chopped shallots
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice

For the crab cakes:
2 cups (1 pound) fresh or pasteurized back n crab 4 tablespoons (2 ounces) unsalted butter
4 tablespoons nely chopped red sweet pepper
4 tablespoons nely chopped red onion
1 egg
1/4 cup heavy whipping cream
1 tablespoon hot sauce (Ed’s Red brand preferred) 1 tablespoon Old Bay Seasoning
2 tablespoons Coleman’s Dry Mustard
Dash freshly ground black pepper
1 tablespoon ne-chopped parsley
3/4 cup seasoned Italian breadcrumbs
3 tablespoons olive oil

Instructions:

For the mayonnaise: Place the egg, mayonnaise, shallots, cayenne, and lemon juice into a food processor. Pulse several times until mixture is smooth. Place into small container and cover with plastic wrap. Keep in refrigerator until needed.

For the crab cakes: Preheat oven to 350°F. Remove any cartilage from the back n crab, being careful not to break up lumps of crab. Heat sauté pan over medium heat and add 2 tablespoons butter. When butter begins to bubble, add the peppers and onions and sauté until tender, about 2 minutes. Place picked back n crab in a medium-size mixing bowl, and then add sautéed onions and peppers over top of the crab. In a separate bowl, whisk egg, cream, and hot sauce to blend; then add Old Bay Seasoning, Coleman’s Dry Mustard, pepper, and parsley. Use a whisk to blend well. Pour this mixture over the back n crab. Use your ngertips to blend the wet mixture lightly, evenly, without breaking up the lumps of crab. Scatter breadcrumbs over it, again using your ngertips to blend and make a delicate crab mixture. Cover with plastic wrap and let sit for 1 hour in the refrigerator before shaping into patties. Gently shape into 8 (1-inch-thick) patties.

To assemble: Heat the oil in a large skillet or nonstick pan over medium heat. Place the chilled crab cakes carefully into the hot oil, add remaining butter, and avoid overcrowding. Cook until the crab cakes are golden brown, about 3 minutes per side. Using an o set spatula, remove from the skillet and transfer to a baking pan. Bake 7 to 8 minutes. Drain on a paper towel-lined dish. Place onto individual plates, dab with the mayonnaise, and serve right away.