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Issue:
January
2012

LWBannerCrabCakes

by Chef Brian Young

Crabcakes, Tavern on the Green

Crab Cakes

Ingredients (Serves four)

I lb Jonah Crab Meat
1 lb Lump Crab Meat
1 Scallion, diced
˝ Egg, stirred with a fork in a cup
1 1/3 C. Mayonnaise
2 Ľ tsp. Old Bay Seasoning
1 C. Dried Bread Crumbs, unseasoned, or Panko
2 1/2 T. Clarified butter
 

Method:

Mix crab meat, scallion, egg, mayonnaise and Old Bay together gently in a bowl. Form crab cakes by hand to approximately three inches in diameter and set aside. Spread bread crumbs or panko on nonstick surface and lightly dab cakes in crumbs to cover.

Clarify butter by melting in a very small sauce pan – skim off milk solids that float to top. Then pour butter into sauté pan and reheat. Place crab cakes in pan and cook for six minutes on each side.

Put two crab cakes on a plate garnished with tartare sauce and cole slaw
 

 

© August 2007 LuxuryWeb Magazine. All rights reserved.

 

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