Gourmet Yourself: Crab Cakes From David's Seafood Grill

You can never have too much crab meat in a crab cake.

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    NEWSLETTERS

    TK
    Annie Potasznik
    Crab cakes!

    Crab Cakes
    8 Oz. blue crab claw crabmeat
    1 Lb. blue crab lump crabmeat
    1 Tsp. Lea & Perrins Worcestershire
    1 Tbl. Progresso Italian Bread Crumbs
    ½ Tsp. Old Bay Seasoning
    ¼ Tsp. fine sea salt
    ½ cup Hellman’s Mayonnaise
    Olive oil (as needed)

    Squeeze excess moisture from crabmeat and place in a 2 quart mixing bowl. Evenly sprinkle bread crumbs, Old Bay and sea salt over crabmeat. Gently fold mayonnaise and Worcestershire into mixture being careful not to over mix -- yet making sure all ingredients are evenly blended.

    Divide mixture into twelve (12) equal portions and form each portion by hand into a thickness of approximately ¾ in., and a diameter of 2 in. Allow to rest under refrigeration for at least four hours prior to sautéing.

     Creamy Cocktail Sauce
    3 cups Hellman’s mayonnaise
    1 cup Heinz ketchup
    1 TbL. Lea & Perrins Worcestershire
    4 Tbl. fresh horseradish
    1 Tbl. Freshly squeezed lemon juice
    1 Tsp. La. Hot Sauce.

    Combine all ingredients in a 2 quart glass mixing bowl and combine thoroughly. Do this the day before to allow the flavors to blend overnight.

    TO SERVE:

    Heat enough olive oil in a medium sized skillet to cover bottom and allow to come to a medium heat -- fill skillet with crab cakes and sauté until golden brown then flip and cook the other side the same. The crab cakes can be held briefly in a 150 degree oven for a short period until ready to serve.

    Place about ¾ oz. of the Creamy Cocktail Sauce in the center of an appetizer size plate then place a warm crab cake on top. Garnish plate with red leaf lettuce and a lemon or lime wedge. Enjoy!