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Receta Jumbo Lump Crab Cakes
by Global Cookbook

Jumbo Lump Crab Cakes
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Ingredientes

  • 1 c. soy oil
  • 1/2 c. minced onions small dice
  • 3/4 c. minced red, green and yellow peppers small dice
  • 3 x egg yolks
  • 1/4 c. fresh lime juice
  • 1/4 c. Dijon mustard
  • 1/2 Tbsp. warm pepper sauce
  • 1 Tbsp. Vietnamese fish sauce
  • 1 Tbsp. freshly-grnd white pepper
  • 1 1/4 lb jumbo lump crabmeat from Maine
  • 1 1/2 Tbsp. minced cleaned, stemmed dill
  • 1 1/2 Tbsp. minced cleaned, stemmed chives
  • 1 1/2 Tbsp. minced cleaned, stemmed parsley
  • 1/4 x fresh bread loaf crust removed, processed into crumbs
  • 1 c. Japanese bread crumbs - Panko Vegetable oil for sauteing

Direcciones

  1. In a saucepan over medium heat, place the oil, onions, and peppers, and simmer till tender, about 7 min.
  2. Combine the 3 egg yolks, lime juice, mustard, warm pepper sauce, fish sauce, and white pepper in a large bowl.
  3. Remove the oil and vegetables from the heat. Slowly pour into the yolk mix, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure which the sauce is fully incorporated.
  4. Set the sauce down over a bowl of ice and whisk to cold quickly. Chill the sauce, covered, till well-chilled.
  5. Pick over crabmeat to remove any shell pcs. Add in the herbs and gently toss, taking care not to break up the crab. Add in two or possibly three heaping Tbsp. of the chilled sauce to the crab and gently combine. Add in sufficient of the fresh breadcrumbs to bind the crab mix. Check to see which the mix is moist (the breadcrumbs will absorb moisture as the crab mix sits) and add in more sauce or possibly breadcrumbs as needed. Add in the white pepper and taste for seasoning.
  6. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove mold and set crab cakes aside. Repeat till all crab is used.
  7. Heat 1/4 of the vegetable oil in a large saute/fry pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 min per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350 degree oven till heated through, about 5 min, and serve.